With naturally sweet flavor and a simple method, these pancakes are a favorite Sunday staple in our house. (I sometimes even hide a few bananas on the top of the fridge to ensure we have super ripe ones ready!)
Stir together the flour, flaxseed, baking powder, cinnamon, and salt in a medium bowl.
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 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. (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 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.
Notes
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. Warm a few pancakes at a time, spread into a single layer on a heat-safe plate, for 15-30 seconds in the microwave.