Banana Pancakes Recipe

1½ cups all-purpose flour, spooned and leveled* 2 tablespoons cane sugar 2 teaspoons baking powder ½ teaspoon baking soda Heaping 1 teaspoon cinnamon Heaping ¼ teaspoon sea salt ¼ teaspoon ground nutmeg 1 cup mashed ripe banana, about 2 medium bananas 1 large egg ⅔ cup milk 2 tablespoons neutral oil or avocado oil, plus more for brushing


In a mixing bowl, mash the ripe banana with a fork until smooth.


Add the egg to the mashed banana and mix well.


Stir in the flour, baking powder, cinnamon, and vanilla extract until everything is well combined. The batter should be smooth with no large lumps.


Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.


Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set.


Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.


Remove the pancakes from the skillet and serve warm with your favorite toppings such as maple syrup, honey, fresh berries, or sliced bananas.