1. In a large bowl, mix together the dry ingredients: flour, protein powder, coconut sugar, baking soda, sea salt, and spices.
2. In a separate small bowl, mash the banana with a fork and mix in the nondairy milk.
3. Add the banana-milk mixture to the dry ingredients and stir until just mixed — overmixing will yield a tough texture.
4. Heat a pan or griddle over medium heat. Lightly oil the pan with a little spray oil or Earth Balance. Pour about one-third cup of the batter onto the pan, and cook for a few minutes until little bubbles form on top. Flip, and cook for another minute.
5. Enjoy immediately, or if you're meal prepping, allow the pancakes to cool on a plate, then place them in a freezer bag or glass container and freeze for later.

Here's the nutritional info for one pancake:

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