Banana Pancakes

– 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

Ingredients

Get a big bowl and put in flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg. Mix them together.

In a smaller bowl, whisk mashed banana, egg, almond milk, avocado oil, and vanilla.

Pour this mix into the big bowl with the dry ingredients. Stir them together until just mixed.

Heat a nonstick pan on medium-low heat and lightly oil it. Pour ⅓ cup of batter into the pan for each pancake.

Cook the pancakes for about 1 to 2 minutes on each side until they're puffy, cooked through, and golden brown.

Heat a nonstick pan on medium-low heat and lightly oil it. Pour ⅓ cup of batter into the pan for each pancake.