Vegan banana pancakes  (allergy-friendly)

With naturally sweet flavor and a simple method, these are a Sunday staple in our house!

Stir together the flour, flaxseed, baking powder, cinnamon, and salt in a medium bowl. Gluten-free: Use buckwheat flour.


Mash the banana very smooth with a fork. Use very ripe bananas with brown spots for the best flavor.


Stir in the banana, milk, oil, and vanilla. Gently combine to make a uniform, thick batter. (Or, add all ingredients to a blender except the flour. Blend until smooth. Stir in the flour.)


Heat a pan over medium heat. Coat with neutral oil. Spoon out ¼ cup of the batter and spread to an even thickness about ½-inch thick. (Add a few slices of banana on top of each if desired.)


Let cook about 3 minutes or until the edges are set. Carefully flip and cook for another 1-2 minutes.


Serve with maple syrup, sliced banana, or other desired topping.  To store: store in the fridge for up to 3 days, or in the freezer for up to 3 months.