Using a fork or electric mixer paddles, mash banana in the mixing bowl.
1 ea ripe banana, mashed
Whisk in liquid ingredients, or stir in using an electric mixer on low speed until just combined. Some lumps of banana will remain.
1 tbsp avocado oil, 1 tbsp maple syrup, 1 tsp vanilla extract, ¾ cup unsweetened vanilla almond milk
Stir in dry ingredients and mix using rubber spatula, scraping sides as needed, until just combined.
1½ cups whole wheat flour, 1 tbsp baking powder, ½ tsp salt, ⅓ tsp cinnamon (optional)
Heat a seasoned skillet over medium heat.
When skillet is hot, add ¼ cup of batter at a time, leaving enough space for pancakes to cook without edges touching.
Let pancakes sit until bubbles form on top.
Flip pancakes and allow to cook for an additional 2-3 minutes, or until bottom is golden brown.
Remove from heat and serve warm with additional maple syrup or desired toppings.