Instructions:

• Step 1: Combine Dry Ingredients - In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and cinnamon. This helps to evenly distribute the leavening agents and spices throughout the flour.
• Step 2: Prepare Wet Ingredients - In another bowl, mash the ripe banana until smooth, then add the milk, egg whites, oil, and vanilla extract. Whisk until everything is well combined and the mixture is creamy.
• Step 3: Mix It All Together - Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine! If you’re using walnuts, fold them in at this stage.
• Step 4: Heat the Griddle - Preheat your griddle or non-stick skillet over medium heat. Lightly coat the surface with olive oil or cooking spray to prevent sticking.
• Step 5: Cook the Pancakes - Once the griddle is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
• Step 6: Serve and Enjoy - Remove the pancakes from the skillet and serve warm with your favorite toppings. Maple syrup, fresh fruit, or a sprinkle of additional walnuts make excellent choices!