Vegan Peanut Butter Banana Pancakes

These pancakes are thick and fluffy and will leave you craving more all day. To top it all off... they are HEALTHY!

Vegan Peanut Butter Banana Pancakes

Serves: 2

Ingredients

• 1 large, ripe banana (the more spots, the better)

• 1 Tablespoon maple syrup

• 1 Tablespoon virgin coconut oil, melted

• 1 teaspoon vanilla extract

• 1 cup milk of choice (coconut, almond, cow's)

• 1 1/4 cups whole wheat flour

• 1 Tablespoon baking powder

• 1/2 teaspoon sea salt

• 1 teaspoon cinnamon

• 1 cup your favorite granola (or 3/4 cup granola + 1/4 cup chopped nuts, if yours isn't very nutty)

Instructions

1. Place a large skillet on the stove over medium-low heat

2. While skillet heats, place banana, maple syrup, coconut oil, vanilla, and milk into a mixing bowl and mash with a fork or potato masher until banana is mashed and fully combined with the milk. Add all remaining ingredients, including granola, and stir to combine.

3. Increase the heat on the skillet to medium, add a drizzle of coconut oil, butter, or ghee, and scoop batter using a 1/4 cup dry measuring cup onto the pan. Cook pancakes for 3-4 minutes per side, until deep golden, then flip and cook another 3-4 minutes. Repeat until all pancakes are cooked.

4. Serve as is, with butter and syrup, a drizzle of nut butter, a dollop of yogurt or whipped cream, extra granola, banana slices, etc. Eat warm, or let cool completely and store in the fridge for up to 5 days; we like to reheat leftover pancakes in the toaster for a quick + easy breakfast!