BEST Banana Nut Almond Milk Pancakes (Dairy Free)

Equipment

mixing bowl and whisk
skillet, griddle, or waffle maker

Ingredients

2 c. all-purpose flour
4 tsp. baking powder
3 tbsp brown sugar or 100% pure maple syrup
1 tsp sea salt
2 c. vanilla almond milk (unsweetened) or whole milk
4 tbsp extra virgin olive oil
2 tsp. vanilla extract
2 eggs
2-3 Ripe bananas mashed 3/4 of the way
chopped walnuts for adding into the pancakes

Instructions

In a mixing bowl, whisk together the flour, baking powder, sea salt, and brown sugar. (If you are using maple syrup instead of brown sugar, add it in with the wet ingredients).
Add in the almond milk, olive oil, eggs, and vanilla extract. (If using maple syrup instead of brown sugar, add the maple syrup in at this point).
Whisk the ingredients together just until smooth. Don't overmix.
Stir in the ripe mashed bananas until evenly distributed throughout the batter (you'll see lumps in the batter from the banana).
Drizzle a skillet with olive oil and heat over medium heat. Drop the pancake batter by 1/4th cup portions and sprinkle with some chopped walnuts.
When you see bubbles forming on the pancake, flip it! Let cook for another minute or so until cooked through and light brown.
Serve these banana nut almond milk pancakes with toppings such as butter, maple syrup, chocolate chips, or sliced bananas. Enjoy!

Notes

*Add another drizzle of olive oil to the pan after every few pancakes that you make

*If you notice your pancakes starting to get too brown too quickly, reduce the heat a little. You may have to do this a few times as you work your way through the batter and the pan gets hotter.