Ingredients
- 1 cup whole-wheat flour
- 1 tablespoon baking powder aluminum-free
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup ripe banana mashed (about 1 1/2 large bananas)
- 1 large egg preferably organic
- 3/4 cup almond milk unsweetened
- Nonstick cooking spray or coconut oil
- Fresh banana slices for topping
- Pure maple syrup for serving
- Handful of walnuts or pecans optional, for added crunch
Instructions
- 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.
- Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overmix. A few lumps are perfectly fine and will cook out.
- Lightly coat your heated griddle or pan with nonstick cooking spray or a dab of coconut oil.
- Pour 1/4 cup of batter for each pancake onto the griddle. Cook until you see bubbles forming on the surface and the edges appear set, about 2-3 minutes.
- Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, until golden brown.
- Serve the warm pancakes topped with fresh banana slices, pure maple syrup, and an optional handful of nuts.