This is one of my favorite ways to use a ripe banana. Also, the boys can eat pancakes all day everyday any time of the day.
2 ripe bananas, mashed
3/4 cup non-dairy milk – plain, unsweetened
2 tablespoon melted vegan butter
1.5 teaspoon vanilla extract
1/2 tbsp maple syrup
1 cup whole wheat or all purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
In a large bowl mash you banana. Whisk in milk, butter, vanilla and syrup. Add in the flour, salt and baking powder. Avoid over-mixing, you want there to be lumps of flour in the batter.
Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan. Scoop about 1/4 cup of batter into the pan for each pancake.
Cook until the top of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip and cook until golden brown (about 1-2 minutes).