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Ingredients20 m servings 259 cals
Original recipe yields 5 servings (15 pancakes)
- Mix whole wheat flour, ground almonds, ground flax seeds, sugar, baking powder, salt, and baking soda together in a bowl.
- Whisk almond milk, bananas, egg, vegetable oil, and vanilla extract together in a separate bowl. Mix into the whole wheat flour mixture until batter is just combined.
- Melt butter on a griddle over medium heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Cook's Note:
- Substitute all-purpose flour for whole wheat flour if preferred.
Per Serving: 259 calories; 13 g fat; 31.8 g carbohydrates; 7 g protein; 43 mg cholesterol; 440 mg sodium. Full nutrition