Ingredients:

  • 1 medium ripe banana, mashed (about 100g / 3.5 oz)
  • 1 large egg
  • 1/4 cup (30g / 1 oz) all-purpose flour
  • 1/4 cup (30g / 1 oz) whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup (60 ml / 2 fl oz) unsweetened almond milk
  • 1 teaspoon vanilla extract
  • Non-stick cooking spray

Instructions:

  1. Prepare the Batter: In a medium bowl, mash the banana until smooth.
  2. Combine Wet Ingredients: Add the egg, almond milk, and vanilla extract to the mashed banana and whisk until well combined.
  3. Combine Dry Ingredients: In the same bowl, add the all-purpose flour, whole wheat flour, baking powder, cinnamon, and salt.
  4. Mix the Batter: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are okay.
  5. Heat the Griddle: Heat a non-stick griddle or frying pan over medium heat. Lightly coat with non-stick cooking spray.
  6. Cook the Pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Flip and Finish: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
  8. Serve Immediately: Serve the pancakes hot with your favourite toppings.