Instructions

1. In a medium bowl, Whisk together mashed banana, eggs and vanilla until well beaten.
2. In a small bowl, mix peanut butter powder, flax meal, baking powder and salt until well combined.
3. Mix dry ingredients into banana mixture and stir until well combined.
4. Add coconut oil to griddle on medium heat and heat until a small drop of batter sizzles when poured onto the pan.
5. Pour or spoon batter onto griddle to make cakes, using about 2 tablespoons each for silver dollar size cakes, or about 1/4 cup of batter for larger cakes. Cook pancakes for a few minutes or until small bubbles start to form on the surface and the edges begin to brown. With a spatula, flip pancakes very carefully, and allow to cook for another minute or so. Transfer pancakes to a serving platter. Keep pancakes warm in an oven set on 200 degrees while you make additional cakes. Continue until batter is gone.
6. Leftover pancakes are delicious heated up the next day in a toaster oven or just quickly reheated in a pan on the stove.