Banana Almond Pancakes
Fluffy whole wheat pancakes with ground almonds, flax seeds, and mashed banana — a hearty, wholesome breakfast.
- 20
- min
- 5
- servings
- ~250
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Combine the whole wheat flour, ground almonds, ground flax seeds, sugar, baking powder, salt, and baking soda in a large bowl and stir until evenly mixed.
- 2
In a separate bowl, whisk together the almond milk, mashed banana, egg, vegetable oil, and vanilla extract. Pour the wet mixture into the dry ingredients and stir just until a batter forms — do not overmix.
- 3
Heat a griddle over medium heat and melt the butter across the surface. Pour portions of batter onto the griddle and cook until bubbles appear on the surface and the edges look set, about 3 to 4 minutes. Flip each pancake and cook until the underside is golden brown, another 2 to 3 minutes. Continue with the remaining batter.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
