Begin by preheating your griddle or nonstick skillet over medium heat.
In a medium-sized mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, and sea salt.
In a separate, larger bowl, thoroughly beat the ripe banana and egg together until well blended. The riper the banana, the sweeter and more pronounced the flavor will be in your pancakes.
Gradually whisk the almond milk into the banana-egg mixture until it's fully incorporated.