Otterpond Banana Almond Pancakes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Browning Bananas put to good use in this no-wheat pancake. This yields 3 cups of batter and 1 pancake is about 1/8th cup. These cook a bit more slowly than flour pancakes so don't have your grill to hot or it will burn. Ingredients:
2 medium banana |
1/2 cup ricotta |
2 egg |
1 tsp pure vanilla extract |
1/2 cup almonds, ground |
1/4 cup whole ground flax seed meal |
1/4 cup soya powder |
1 tsp baking powder |
1/2 tsp real iodized salt |
1/4 cup granulated splenda |
1 tsp nutmeg, ground |
Directions:
1. Combine dry ingredients and mix well.
2. Mash bananas then blend with egg, ricotta and vanilla. Pour banana mixture into the dry ingredients and stir until thoroughly blended.
3. Heat a griddle to medium. Spray with Pam cooking spray.
4. Pour 2 big tablespoons per cake on the griddle. Watch to see bubbles form on the top of the cakes then flip over.
5. Batter will keep in the refrigerator for a week. The batter will thicken up in the refrigerator. Use water to thin it out.
6. Nutrition Info: /recipes/otterpond-banana-almond-pancakes/#ixzz1Gy6rq2Zk
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