In a mixing bowl combine dry ingredients: 2 cups of flour, 1 tablespoon of sugar, 4 teaspoons of baking powder and ½ teaspoon of sea salt. Whisk it all up.
Using a different bowl combine wet ingredients: 2 eggs, 2 cups of almond milk, 4 tablespoons of olive oil and 4 mashed bananas. Give it a good whisk.
Now, add dry mixture into wet mixture and stir until just combined, be careful not to over mix.
Pour 1 tablespoon of olive oil into the skillet and preheat it over medium heat, add ¼ cup of batter for each pancake and cook until golden color on both sides about 2-3 minutes on each side, or until pancakes are cooked thru.
Serve with sliced bananas and maple syrup. Enjoy!
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Notes
For this easy banana pancake recipe feel free to use any oil of your choice like avocado, coconut, olive or grape seed oil.
Store left over pancakes in airtight container inside the fridge for 1-2 days or inside the freezer for up to 1 month.
When YOU make this Easy Banana Pancake Recipe, take a picture & DM me your Food Creation on Instagram @MunchkinTimeBlog or hashtag #munchkintimeblog . I would love to see YOUR creation & feature it here under this recipe!