Combine dry ingredients and mix slightly. Keep it aside.
In a small skillet add the butter and cook it on medium heat for about 6 – 8 minutes until the foam subsides, the butter turns brown. Now add mashed banana and cook until it is tender.
Remove from the heat and add it to dry ingredients along with vanilla extract. Mix well and add almond milk 1 Tbsp at a time until you reach the pour-able consistency. Whisk together until just combined. Be careful not to over mix – it should still be slightly lumpy. Set aside to rest for about 7-10 minutes.
Heat a large non-stick pan over medium-high heat until hot. When pan is hot, with a measuring cup pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown. Cook on both sides. Here I have made mini pancakes because small portions are always good for our health! Right?? But you can make regular sized pancakes too!
Serve hot. Drizzle with good amount of Organic maple syrup (forget those unhealthy pancake syrups) and garnish with sliced bananas, butter, fresh berries, walnuts etc… Choice is yours! Believe me, it’s healthy, quick and d.e.l.i.c.i.o.u.s!!