Cinnamon Banana Pancakes

These delicious vegan pancakes are taken to another level with the flavors of banana and cinnamon and are perfect for a fall al fresco brunch. You will definitely want to double this recipe so you can have a tall stack for two.

Cinnamon Banana Pancakes (makes 4)
1 C flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 ripe banana
1 Tbsp flaxseed meal
2 Tbsp warm water
1/2 C non-dairy milk
1/4 tsp real vanilla extract
1 Tbsp coconut oil (in liquid state)

1. In a small bowl mix flax and water well. Set aside.
2. In a large bowl peel banana and mash well with fork.
3. Add baking powder, baking soda, salt, and cinnamon.
4. Add coconut oil, vanilla, milk and flax mixture. Stir well.
5. Slowly add flour and mix (don't overmix).
6. Heat a nonstick skillet to medium. Add about 1/4 of the batter in the center. Cook until sides stop bubbling and bottom is slightly brown (~2 minutes). Flip and cook the other side.
7. Repeat to make about 4 pancakes.

Back patio Saturday brunch! Pancakes smothered in Earth
Balance, maple syrup and topped with blackberries!