Whole Wheat Banana Almond Pancakes |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I like using whole wheat for fiber content and tweaked another banana recipe I found, then decided to add some added flavors and texture like brown sugar, sliced almonds and vanilla extract. These pancakes turn out super fluffy and it's like a reward biting into an almond every now and then. Ingredients:
1 cup stone ground whole wheat flour |
1 tablespoon dark brown sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
3 tablespoons sliced almonds |
1 egg, separated |
1 cup skim milk |
2 tablespoons light flavor olive oil |
1 teaspoon vanilla extract |
2 ripe bananas, the darker the better |
1/4 tablespoon butter |
Directions:
1. Combine flour, sugar, baking powder and salt and sift into a bowl.
2. In a separate bowl mash the bananas; then add the milk, egg yolk, oil and vanilla extract.
3. Stir flour mix and almonds into banana mix, batter will be lumpy.
4. Beat egg white until foamy and fold into the batter.
5. Scoop 1/4 cup of batter per pancake onto a hot griddle.
6. Cook until you see bubbles coming through and flip, the pancake will be golden brown.
7. Lightly smear butter on top.
8. Once the pancake is fluffy and brown on the other side take off griddle, smear butter on that side and serve!
|
|