1 cup whole wheat flour
2 tablespoons honey or maple syrup
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened almond milk
1 large egg
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 ripe banana, mashed
Make pancake batter by mixing whole wheat flour with baking powder, baking soda, and salt.
In a different bowl, make the wet mix with almond milk, egg, coconut oil, vanilla extract, honey, and mashed bananas. Whisk it well.
Combine the wet mixture with the dry mixture and stir until well combined. Do not overmix, even if some lumps are remaining.
Heat up a non-stick pan and grease it with coconut oil. Pour ¼ cup of batter into the pan and cook until bubbles are formed on the surface and the edges are cooked.
Flip the pancakes and cook until golden brown. Remove from pan and repeat for the remaining batter.
Stack up pancakes on a plate and drizzle them with honey or maple syrup for serving. For additional taste, add chopped nuts or fruits.