Banana Pancakes

1 medium ripe banana (brown and spotty preferred)
1 1/2 Tbsp olive, avocado, or melted coconut oil (or use apple sauce for oil-free - this is what I do)
1 1/2 Tbsp maple syrup (I recommend Grade A)
2 tsp baking powder
1/4 tsp sea salt
1 - 1 1/4 cups non-dairy milk (I use oat or coconut)
3/4 cup gluten-free oat flour
1 cup gluten-free flour blend (I use the Bob’s Redmill gluten-free all-purpose for these)
Optional: add a splash of vanilla and a sprinkle of cinnamon).

To a mixing bowl, add banana and mash. Then add oiler apple sauce, maple syrup, baking powder, and salt and whisk to combine. Then add non-dairy milk (start with the lesser amount and work your way up as needed) and whisk to combine. If using coconut oil, and it hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise, proceed.

Add oat flour, gluten-free flour, and almond flour. Gently stir (being careful not to over-mix) to combine. It should be thick but pourable/scoopable. If too thin, add more gluten-free flour.

Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub the skillet with a little oil. (You will likely need to decrease the heat of the skillet to medium-low / low once it's hot as to not burn the pancakes.) If you have a pan like a Green Pan, you may not need any oil to cook the pancakes.

Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until the surface of pancakes has some bubbles and the edges appear dry (~2-3 minutes). Carefully flip pancakes and cook until browned on the underside (~3 minutes more). The gluten-free flour blend benefits from a slightly longer cooking time, so don’t be shy to get a nice golden brown color on both sides.

Remove from heat and enjoy!