1cupof Bob's Red Mill Gluten-Free flour (or wheat flour)
Instructions
In a medium mixing bowl, mash banana well (potato masher works well). Add non-dairy milk, vanilla extract, and 1 Tbsp of the oil and whisk together.
Add salt, baking powder, and flour and stir to combine into a batter. If it seems too thin, simply add 1-2 more Tbsp of flour and stir.
Heat 1/2 Tbsp oil in skillet over medium heat, and add 1/2 cup of batter to pan when hot. Let cook until edges lift from pan, top dries out a bit, and bubbles appear. Flip over and cook 30 seconds on other side. Transfer to a plate in the oven on very low heat to keep warm while you prepare remaining cakes, using remaining oil for skillet and batter.
Serve with coconut oil or vegan butter, maple syrup, jam, fresh fruit, nuts, etc! Enjoy.