Mash: In a large bowl, mash bananas and add eggs, whisk until combined.
Add ingredients: Add almond flour, flax, baking powder, cinnamon and vanilla, whisk until combined.
Cook: Heat non-stick skillet over medium heat, add oil. Ladle ¼ cup batter to the skillet and allow to brown. Gently flip using a spatula and brown the other side (they can be a bit fragile pre-flip so I like to use two spatulas so they don’t fall apart mid-flip).
Enjoy: Serve immediately or transfer to a platter and cover to keep warm.
PREP AHEAD: This is a great make-ahead recipe. These pancakes can be prepared in advance and reheated on the stovetop or in the microwave. LEFTOVERS/STORAGE: Store in an airtight container in the fridge for 3-5 days. NUTRITION NOTES: These pancakes are higher in fiber and protein compared to regular pancakes. They’re naturally sweetened and gluten-free. Nutrition information is per pancake.SERVING SUGGESTIONS:Great with a hefty dollop of almond butter and blueberries or seasonal fruit and a bit of maple syrup!