Vegan Banana Pancakes with Almonds

Ingredients:
For the pancakes:
2 ripe bananas
1 cup plant-based milk (such as almond milk, soy milk, or oat milk)
1 teaspoon vanilla extract
1 tablespoon maple syrup or agave syrup
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Cooking oil (for frying)
For the topping:
Sliced almonds
Maple syrup
Instructions:
Prepare the Pancake Batter:In a mixing bowl, mash the ripe bananas until smooth.
Add the plant-based milk, vanilla extract, and maple syrup. Mix well.
Combine Dry Ingredients:In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Mix Wet and Dry Ingredients:Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Cooking the Pancakes:Heat a non-stick skillet or griddle over medium heat. Add a small amount of cooking oil and spread it around.
Pour a ladleful of pancake batter onto the skillet to form a pancake. You can make them as large or as small as you prefer.
Cook until you see bubbles forming on the surface of the pancake and the edges look slightly cooked. This usually takes about 2-3 minutes.
Flip and Cook:Carefully flip the pancake using a spatula and cook the other side for an additional 2-3 minutes, or until golden brown.
Repeat:Repeat the process with the remaining batter, adding a little oil to the skillet before each pancake.
Assemble:Stack the cooked pancakes on serving plates.
Top with Almonds and Syrup:Sprinkle a handful of sliced almonds over the stack of pancakes.
Final Touch:Drizzle maple syrup over the pancakes and almonds.
Serve:Serve your delicious vegan banana pancakes with almond topping while they’re still warm.