Ingredients

• Ingredients Scale 1x2x3x 1 overripe banana (about 1/2 cup), peeled 1/2 – 3/4 cup unsweetened almond milk (or your favorite non-dairy milk) 1 teaspoon vanilla extract 1/2 cup gluten-free all purpose or oat flour 1/2 cup almond flour* 1 tablespoon flaxseed meal (ground flaxseeds), optional 2 teaspoons baking powder 1/2 teaspoon cinnamon, optional pinch of salt 1 teaspoon coconut oil for the skillet/griddle if needed

Preparation

• Instructions Preheat griddle according to manufactures instructions. Mix: In a medium bowl, mash the banana until creamy, add the almond milk and vanilla, mix well. Add the flours, baking powder, and pinch of salt, mix until combined. Batter should be on the thicker side. Cook: Add oil to griddle, using a 1/4 measuring cup, scoop and pour batter onto hot griddle. Cook until nicely golden brown on each side, about 3 minutes on each side. Serve with maple syrup, banana slices and walnuts. Makes 6 pancakes