These healthy and delicious banana pancakes are nutritious, fluffy, sweet and can be eaten any time of the day. Whole grain and dairy-free, these high in fiber and protein pancakes make an amazing meal for the whole family!

Watch the video of this recipe here:

INGREDIENTS: Serves 8-10 = 1 pancake per person so you can double the recipe if you want extras.

Use a blender or whisk by hand:

• 1 cup 100% whole wheat flour

• 2 medium ripe bananas, mashed (about 1 cup mashed banana)

• 1 egg (lightly whisked)

• 2 teaspoon baking powder

• 1½ teaspoon cinnamon

• ½ teaspoon salt

• ½ teaspoon nutmeg

• 1 teaspoon vanilla extract

• ½ cup unsweetened almond milk

• ¼ cup mini carobs or mini chocolate chips

 PREP: 15 minutes tops = 5 for prep, 10 for cooking.

1. In a large bowl (or mixer), whisk together the flour, cinnamon, nutmeg, salt and baking powder.

2. In a separate large bowl, mix together the mashed banana, egg, vanilla and almond milk until smooth.

3. Add in the first bowl of dry ingredients to this second bowl of wet ingredients and mix lightly until just combined.

4. NOTE: If the batter looks too thick, add just a splash more of the almond milk.

5. Over medium heat, lightly coat a large nonstick skillet with coconut oil.

6. Pour batter using a ¼ cup onto the skillet and spread out lightly with a spoon. Immediately add 8 carobs or chocolate chips to each pancake round batter.

7. Cook around 2 minutes (until bubbles appear on top).

8. Flip the pancake cakes and cook around another 1.5 minutes until golden brown.

9. Lower the skillet slightly and wipe skillet clean with each pancake made and repeat with more coconut oil until you use up all of the remaining batter.

10. Makes 8 delicious pancakes. We double up the recipe and freeze a bag full of pancakes. Pop into the toaster for an on-the-go snack. You can add nut butter to the top or fruit.