Over-ripe bananas are a rare occurrence in my household. I typically buy green/yellow bananas for their higher potassium and lower sugar content, and they are eaten up so fast that they never seem to get those pesky black spots. However, when those spots do appear, I jump at the chance to make these whole wheat banana pancakes! Ingredients: 1/3 cup whole wheat flour (or substitute for 1/3 cup oats blended into a flour consistency) 1/2 tsp baking powder 1/2 tsp hemp hearts (optional) 1 tsp dark chocolate chips (optional) 1 small/medium ripe banana (mashed) 1/4 cup unsweetened non-dairy milk (soy, almond, or cashew) 1/4 tsp vanilla Directions:
1. Mix together flour, baking powder, hemp hearts and chocolate chips in a small bowl. 2. In a separate bowl, mash banana using a fork and add in non-dairy milk of choice and vanilla. 3. Add the wet ingredients to the dry and mix to combine. 4. Heat a large frying pan on medium heat. Spray with a cooking spray to prevent pancakes from sticking. Drop batter into pan using a large spoon. Depending on your preferred size of pancakes, you may have anywhere between 3-5 pancakes cooking in the pan. 5. Flip pancakes when bubbles appear. About 3-4 minutes per side. 6. Enjoy topped with peanut butter, cinnamon and additional hemp hearts and banana slices!
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Sara FriedrichCanadian Registered Dietitian Archives
April 2018
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