Ingredients

Dry Ingredients

• 1 Cup Whole Wheat Flour
• 2 Teaspoons Baking Powder
• 1 Teaspoon Cinnamon
• 1/8 Teaspoon Nutmeg
• 1/4 Teaspoon Salt

Wet Ingredients

• 2 Whole Ripe Bananas, Mashed
• 1 Whole Egg, Slightly Beaten
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Unsweetened Almond Milk

Directions

1. In a large bowl, whisk together the dry ingredients.
2. In a separate large bowl, stir wet ingredients until smooth and well combined.
3. Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk.
4. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/4 cup onto skillet and spread out a bit with a spoon.
5. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
6. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning.