Vegan Banana Pancakes

In a mixing bowl, mash the ripe bananas until smooth. This will create the base for your pancake batter.

Add the non-dairy milk, maple syrup, and vanilla extract to the mashed bananas and mix until well combined.

In another bowl, combine the all-purpose flour, baking powder, and ground cinnamon. Whisk together until evenly mixed.

Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.

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

Pour about ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes until golden brown.

Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter, adding more coconut oil as needed.