1 cup whole wheat flour* (1 cup oat flour if gluten-free)
1 large egg
1 cup unsweetened vanilla almond milk
2 ripe bananas mashed
1 ½ tsp vanilla extract
1 ½ tsp baking powder
¼ tsp salt
*for high protein pancakes, substitute 1 cup flour with 2 scoops protein powder and 1/2 cup whole wheat flour
1. Mash the bananas in a small bowl and set aside. In a separate mixing bowl, whisk the flour, baking powder, salt, milk, egg, and vanilla extract together. Fold in the bananas. The batter should be slightly lumpy, this will give you fluffier, thicker pancakes!
2. Scoop out ¼ cup of batter per pancake onto a heated griddle or skillet (coated well with nonstick cooking spray). Cook pancakes for about 2-3 minutes per side (small bubbles should appear and edges should be golden before flipping). Makes 4-6 pancakes. Top with fresh fruit, nut butter, or maple syrup and enjoy!
Nutritional Information Per Serving (2 Pancakes) – (without protein powder): 262 calories, 52 g carbohydrates, 2 g fat, 12 g protein (with protein powder): 248 calories, 39 g carbohydrates; 2 g fat; 22 g protein