Ripe mashed banana brings natural sweetness and a soft, custardy texture to this stack, while a flax-and-water gel does the work of binding everything into a thick, pourable batter. A touch of cinnamon and vanilla rounds out the flavor, and each pancake gets that classic bubbled surface and golden-brown edge once it hits a hot, well-oiled skillet. They puff up nicely, hold together through the flip, and turn out fluffy in the center every time. This is a solid pick for a plant-based breakfast spread, whether you're topping the stack with maple syrup, fresh fruit, or a dusting of powdered sugar. Simple pantry staples and one bowl are all it takes to get a warm batch on the table.
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In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
In a large mixing bowl, whisk together the mashed banana, milk, melted butter, vanilla extract, and the thickened flax mixture until smooth and well combined.
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