Banana Bread Pancakes in 15 Minutes

Instructions:

1. Whisk the whole wheat pastry flour, baking powder, cinnamon, and sea salt in a medium bowl until combined.
2. In a separate large bowl, mash the overripe banana into a smooth paste, then whisk in the egg, almond milk, melted coconut oil, vanilla extract, and honey.
3. Gently fold the dry ingredients into the wet mixture using a spatula, stirring only until the flour streaks disappear to avoid overmixing.
4. Heat a non-stick skillet over medium-low heat and lightly grease with a small amount of butter or oil.
5. Pour approximately 1/4 cup (60ml) of batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface and the edges appear set and matte.
7. Flip the pancakes in one quick motion and cook for another 2-3 minutes until both sides are deep golden brown and the center feels springy.