PREP: Start by warming the cup of milk in the microwave for a few seconds until room temperature. This will keep the coconut oil from turning solid when added to the wet ingredients.

PANCAKES: In a large mixing bowl, mash the two ripe bananas until fairly smooth. Add in the room temperature milk, maple syrup, coconut oil, apple cider vinegar and vanilla and whisk until combined.

Add in the remaining ingredients and whisk until smooth and no large lumps remain.

COOK: Cook the pancakes on a non-stick skillet over medium heat. I use a ⅓ cup measurer (not completely full) to scoop up the batter and pour it on the skillet. Allow bubbles to form around the edges before flipping. You'll know the pancakes are ready to flip when it's easy to slide a spatula underneath. If it gets stuck, allow the pancakes to cook a little longer. Continue this process until all the batter has been used.

SERVE: Serve the pancakes with nut butter, fruit, granola, maple syrup, etc.

STORE: Store any leftovers in the fridge for a few days or freeze for later!