How to make it

  • In a large bowl, mash 2 of the bananas with a fork.
  • Stir in brown sugar, almond milk, egg, vanilla extract, and coconut oil.
  • In a medium bowl, whisk together flours, baking powder, and spices.
  • Transfer dry ingredients to the large bowl 1/3 at a time, without over-mixing.
  • Heat a flat, non-stick griddle to medium and grease with coconut oil.
  • Spoon about 3/4 cup of the batter onto the griddle, in circular shapes. Do about 3 at a time, or however many you can fit with enough room to flip with a spatula. Flip each pancake when they start to form bubbles on top.
  • Slice up the last banana for garnish.
  • Serve hot with pure maple syrup, confectioner's sugar, or with no toppings at all :)

Reviews & Comments 1

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    " It was good "
    Cosmicmother ate it and said...
    These are good. One child gave it 5 stars, the other 4. After trying them myself I'll give them 4, probably 4.5 if I could ;) I used cashew milk instead of almond. And I added a few chocolate chips to the batter, just so the kids would try them. They have a softer, moist texture, over a light fluffy pancake. But very flavorful and filling. I didn't add the sugar because we like maple syrup :) I might make them again with some rolled oats as I like that texture. More info in IMI: Whole Wheat Banana Pancakes
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