Ingredient

• 1½ cups all-purpose flour, spooned and leveled*
• 2 tablespoons cane sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• Heaping 1 teaspoon cinnamon
• Heaping ¼ teaspoon sea salt
• ¼ teaspoon ground nutmeg
• 1 cup mashed ripe banana, about 2 medium bananas
• 1 large egg
• ⅔ cup milk
• 2 tablespoons neutral oil or avocado oil, plus more for brushing
• 1½ teaspoons vanilla extract
• Maple syrup, for serving

Direction

• In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg, and stir to combine.
• In a medium bowl, whisk together the mashed banana, egg, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
• Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1 to 2 minutes per side, or until they’re puffed, cooked through, and golden brown on both sides. Serve with maple syrup.