Mash banana in a bowl, then mix in other ingredients until smooth. I find it is best to mix in either the baking powder or the applesauce last as they have a tendency to foam up if added one right after the other.
Spray a non-stick skillet with olive oil spray and preheat to medium. The pan is ready when sprinkled water sizzles on it. Pour desired amount of batter onto pan and add almonds. Flip when the edges are bubbly and the other side is golden brown. I love to top these with vegan butter and pure vegan maple syrup.