These hit all the right notes of deliciousness. They are packed with nutrients, are seriously fluffy, and have a perfect burst of banana flavor.
– Very ripe banana – Buckwheat or whole wheat flour – Ground flaxseed – Vanilla extract and cinnamon – Neutral oil – Baking powder – Milk
Mash the banana very smooth with a fork. Try to get out as many big lumps as you can for the best final texture.
Stir together the flour, flaxseed, baking powder, cinnamon, and salt in a medium bowl. (If you don’t have flaxseed, you can substitute chia seeds, instant oats, or oat flour.)
Stir in the banana, milk, oil, and vanilla. Gently combine to make a uniform, thick batter. Heat a cast-iron or nonstick skillet or griddle over medium heat.
Coat with neutral oil. Spoon out ¼ cup of the batter at a time, or less to make smaller pancakes, and spread to an even thickness about ½-inch thick.
Let cook about 3 minutes or until the edges are set. Carefully flip and cook for another 1-2 minutes.
Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200-degree-F oven. Serve with maple syrup, sliced banana, or other desired topping.
To store: Let cool and store in an airtight container in the fridge for up to 3 days, or in the freezer in a zip-top freezer bag for up to 3 months.