• Peel, mash the bananas, and measure 1/2 cup, sweeping the top of the cup to remove the excess. Place the mashed bananas in a large mixing bowl.
• Whisk the mashed bananas with almond milk, vanilla extract, coconut oil, and maple syrup until well combined.
• Stir in the remaining ingredients: flour, cinnamon, baking powder, baking soda, sugar. Stir until the batter is fluffy and smooth.
• Warm a non-stick pancake griddle or non-stick crepe pan over medium heat, rub a bit of coconut oil on the surface of the pan and scoop 2 tablespoons of pancake batter per pancake.
• Cook for 2-3 minutes on one side, or until the edges set and it's easy to slide a spatula under the pancake to flip it.
• Flip and cook the pancakes for an extra 1 minute on the other side.

Storage

• Store pancakes in the fridge in an airtight container for up to 3 days or freeze in zip lock bags and thaw in the fridge the day before.
• Rewarm the pancakes in a bread toaster, sandwich press, or hot pancake griddle.
• Serve with maple syrup, banana slices, yogurt of choice, or plain.