In a medium sized glass mixing bowl, mash one (1) very ripe banana. Add in one (1) egg and whisk well. Add the vanilla extract, almond milk, honey, and melted coconut oil. Mix very well.
Add in baking powder, baking soda, salt, and cinnamon and stir until well combined. Add in the white whole wheat flour and stir until just combined. Do not overmix, a couple of lumps will be ok here. Let the batter rest for about 5 to 10 minutes.
While the batter is resting, pre-heat your griddle to 325º. (Or place a large skillet over medium heat on your stovetop.). Lightly grease the griddle/skillet with coconut oil or butter. Pour 1/4 cup of batter onto the griddle. Repeat, leaving space between the pours for the pancakes to spread a little and so you can flip them.
Let pancakes cook until the edges look dry and the bubbles pop on the top of the batter. Flip pancakes and let cook on the other side for about 2-3 minutes. Place 2 or 3 pancakes on your plate, top with maple syrup, peanut butter, and sliced banana. Enjoy!