Egg-less-ent Banana Pancakes

Serves 4

1 ½ cups whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup non-dairy oat, almond, or soy milk
2 overripe bananas, mashed
3 tablespoons coconut oil
1 teaspoon vanilla extract

1. Combine flour, baking powder, and salt in a medium bowl and whisk until well combined.

2. In a separate bowl, whisk together non-dairy milk, mashed bananas, 2 tablespoons of coconut oil, and the vanilla extract.

3. While mixing dry and wet ingredients, heat the remaining coconut oil on a large, heavy cast iron pan or griddle over medium high heat until hot enough that a drop of water bounces instead of sputtering out, then reduce heat to medium.

4. Add the dry ingredients to the wet ingredients and whisk until just combined. Ladle batter onto the pan or griddle approximately ¼ cup at a time, spacing each circle at least ¾ inch apart. After 2-3 minutes, carefully flip each pancake over with a spatula and cook 2-3 minutes more.

5. Serve hot with maple syrup, fresh fruit, and/or non-dairy oat or cashewmilk yogurt.