Simple Guilt-free Banana Walnut Pancakes

1. In a medium bowl, mash banana very well with a fork, until almost smooth.
2. Add in egg, almond milk, maple syrup, vanilla extract and 1/2 the juice from 1/2 a lemon and stir well to combine. (note: if you like a little extra lemon flavor, go ahead and use all the juice from 1/2 the lemon.)
3. In another bowl, combine the 2 flours, cinnamon, baking soda and pinch of sea salt. Mix lightly.
4. Working in thirds, add dry ingredients to wet ingredients, mixing to combine.
5. Stir in chia seeds and chopped walnuts. (If you want a more intense banana flavor, thinly slice 1/3-1/2 of another banana and gently mix into batter at this point.)
6. Preheat oven to 325F.
7. Let batter sit for 15-30 minutes to let mixture thicken.
8. Cover base of a 9″ round pie pan (can probably use a cake pan as well) with parchment paper.
7. Carefully, pour mixture into pan and place in oven. Bake for 20-25 minutes until middle of pancake is set and pancake is golden brown.
8. Let sit for 5 minutes. Carefully remove pancake with parchment paper from pan and flip inverted on a plate. Slowly peel away parchment paper. Then flip back over.
9. Top with fresh fruit and other toppings of choice.