Begin by mashing the ripe bananas in a large mixing bowl until smooth.
Crack the eggs into the bowl with the bananas and whisk together until well combined.
Add the almond milk, honey (or maple syrup), and vanilla extract to the banana-egg mixture and stir until thoroughly combined.
In a separate bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, and a pinch of salt.
Gradually fold the dry ingredients into the wet ingredients, mixing gently until combined. Be careful not to overmix, as this can lead to dense pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or coconut oil.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serve the pancakes warm with your choice of toppings, such as fresh fruit, nuts, or a drizzle of honey.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 320 kcal per serving (without additional toppings)