1cup(140 g/5 oz) flour (all-purpose, whole-wheat, or a combination), sifted
2tablespoons(25 g/0.8 oz) dark or light brown sugar
1/4 -1/2teaspoon ground cinnamon
Pinchof ground nutmeg(optional)
2tablespoonscanola or vegetable oil(or 2 tablespoons butter, melted)
1/2cupmashed ripe banana(about 1 large or 2 small)
1teaspoonpure vanilla extract
Canola oil/cooking spray/butter, for coating the pan
In a large bowl, mix together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a separate medium bowl, whisk together egg, milk, oil, mashed banana, and vanilla extract.
Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Do not over mix.
Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottoms appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet with oil before every pancake or batch of pancakes to prevent sticking.
Serve immediately while pancakes are still warm. Drizzle with maple syrup, caramel sauce, or desired topping and serve with fresh banana slices.