Banana-Almond Pancake Stack

1.In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

2.In a separate bowl, mash the ripe banana thoroughly with a fork until smooth.

3.Add the almond milk, vegetable oil, and vanilla extract to the mashed banana and whisk until the mixture is uniform.

4.Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are okay.

5.Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.

6.Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.

7.Flip the pancakes carefully and cook for another 2 minutes or until golden brown and cooked through.

8.Transfer cooked pancakes to a warm plate and repeat with remaining batter, greasing the skillet as needed.

9.Stack the pancakes on serving plates and top with sliced bananas, chopped almonds, fresh berries, and a drizzle of maple syrup if desired.

10.Serve immediately and enjoy your fluffy, vegan-friendly banana-almond pancake stack.