NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

1 medium Ripe Banana (for batter)

1 large Whole Egg

2 large Egg Whites

1/2 cup Unsweetened Almond Milk (120ml)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1/2 medium Ripe Banana (for topping)

1 teaspoon Ground Cinnamon

1 teaspoon Baking Powder

PREPARATION

• 1

  In a medium bowl, mash the ripe banana intended for the batter until smooth.

• 2

  Add the whole egg, egg whites, unsweetened almond milk, and Greek yogurt to the mashed banana. Whisk until the mixture is uniform.

• 3

  Sift in the whole wheat flour and baking powder, then add the ground cinnamon. Gently stir the mixture until just combined; avoid overmixing to keep the pancakes fluffy.

• 4

  Preheat a non-stick skillet over medium heat. Lightly spray or brush with a small amount of oil.

• 5

  Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

• 6

  Flip the pancakes and cook for an additional 2 minutes until golden and cooked through.

• 7

  For the warm spiced banana topping, slice the remaining 1/2 banana and add it to a small pan over low heat with a pinch more cinnamon. Warm gently for 1-2 minutes until tender.

• 8

  Serve the pancakes stacked on a plate with the warm spiced banana slices drizzled on top. Enjoy your wholesome, protein-packed meal!