4tablespoonsunsalted butteror coconut oil, for cooking the pancakes
Instructions
In a small bowl, mash the banana(s) until smooth. Set aside.
1 large banana
In a large mixing bowl combine the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg.
1 ¼ cups all-purpose flour, ⅔ cup old fashioned oats, 1 tablespoon granulated sugar, 2 teaspoons baking powder, ½ teaspoon kosher salt, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
Add the egg, almond milk, vanilla, and banana. Stir until combined. Heat a large skillet over low-medium heat.
1 large egg, 1 ¼ cups almond milk, 1 teaspoon pure vanilla extract
Add a teaspoon or two of butter or oil to the hot skillet. Take ¼ cup of the batter and drop it onto the hot skillet. Spread it out a little, so it’s not too thick. Bubbles will form on the batter, and the bottom will be lightly browned when it’s ready to flip.
4 tablespoons unsalted butter
Cook for 2 to 3 minutes on each side, then remove to a waiting plate. Repeat with the remaining batter.
Last, store or serve the dish with your favorite toppings, like butter or maple syrup.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pancakes. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.