Instructions

• In a medium bowl, mash up the ripe banana with a fork until smooth. Then whisk in almond milk, melted coconut oil, eggs and vanilla until evenly combined.
• Next, in the same bowl, sift in flour, baking powder, salt and cinnamon. Mix the dry and wet ingredients with a whisk or spatula until you’ve reached a smooth consistency.
• Heat up a non stick pan on low-medium heat (depending on your stove) with a tsp of coconut oil or organic butter and using an ice cream scoop or ladle, measure out about 2 tbsp. of batter per pancake onto the pan.
• Cook each side for roughly 2 min until golden brown.
• Allow to cool on a cooling rack for a couple minutes to keep them extra fluffy.
• Serve pancakes with some natural peanut butter, fresh raspberries, raw sunflowers seeds and maple syrup if you really want to go all out!