Directions

• To a large bowl, combine the flour, baking powder, sugar, oil, peanut butter, vanilla, cinnamon, salt, and dairy free milk. Combine them well.
• Slice the banana. I sliced mine pretty thin, so that the mini pancake can bake well on both sides.
• Add the banana slices to the batter. Gently stir them in so that they are fully covered in batter. Be careful not to break them.
• Add some coconut oil to a pan and turn it on to medium heat. Then gently remove each banana pancake from the batter and place it on the pan. Fit as many as you can on the pan.
• Cover the pan with a lid and cook for about a minute. This part is optional, but when the heat is trapped, it helps the top of the pancakes cook faster.
• After about a minute (these cook pretty quick bc they are small), then flip each pancake with a fork. (Start flipping in the order in which you put down the pancakes. For example, flip the first pancake you put on the pan first, then the second and so on. This is so that the pancakes cook for an even amount of time and some don't burn while you are flipping the others).
• Cook the pancakes on the other side for about a minute. Then remove from the pan and repeat this with the rest of the pancakes.
• Top the pancakes with maple syrup, powdered sugar, and fresh bananas. Enjoy!