1 cup whole wheat flour* (1 cup oat flour should work if gluten-free) –
1 large egg
1 cup unsweetened almond/soy/whatever milk – you can experiment here, I have tried all different, (even cows)
1 ripe banana mashed – If you have an old mushy banana even better. If it is small, use two.
1 ½ tsp vanilla extract
1 ½ tsp baking powder
¼ tsp salt
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. Add 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. 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!
Note: I keep this really simple. As long as your bananna is really ripe that will not be an issue. I have made the batter the night before and I have also cooked the batter the night before to just reheat the pancakes as needed.
Nutritional Information Per Serving (2 Pancakes) 262 calories, 52 g carbohydrates, 2 g fat, 12 g protein – this is an educated WAG!
When measuring your flour, spoon it into your measuring cup. Don’t scoop directly into your measuring cup. This will pack it down and be too much flour. 😉