Vegan Banana Pancakes

Ingredients:

• 1.5 cups premium flour (see Note)
• 7.5 tsp vegan granulated sugar
• 1 tbsp baking powder
• 0.5 tsp coarse salt
• 1 large very ripe banana, mashed (about 1/2 cup)
• 1 and 1/4 cups unsweetened almond milk, room temperature
• 3 tablespoons unsalted vegan butter, melted and cooled, plus extra for serving
• 0.5 tsp vanilla extract
• Maple syrup for serving

Preparation:

1. In a large bowl, combine flour, sugar, baking powder and salt.
2. In a medium bowl, combine the mashed bananas, almond milk, butter, and vanilla until smooth. Fold the banana mixture into the flour mixture and knead until smooth (it's okay if there are a few lumps).
3. Heat a large nonstick skillet over medium heat and grease with butter. Pour 1/4 cup of batter into the skillet for each pancake and cook until golden brown on the bottom and bubbly on the top, 1 1/2 to 2 minutes. If the pancakes are burning, reduce the heat. Flip and continue cooking until golden brown on the other side, another 1 to 2 minutes. Transfer the pancakes to a plate. Repeat with the remaining batter, brushing the skillet with butter as needed. Serve the pancakes with butter and maple syrup.
   
   

   Note

   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.