So these measurements produced about 15 pancakes. I decided to make a lot so I can freeze the rest and have a quick grab and go breakfast option. Especially with our baby girl due any day now ;-).
INGREDIENTS:
2 ripe bananas2 TBSP unsweetened almond milk
4 scoops vanilla Shakeology (or you can substitute a vanilla protein powder)
3 TBSP almond meal
2 tsp cinnamon
2 tsp baking soda
1 cup egg whites
DIRECTIONS:
- Beat the bananas and almond milk together until the bananas are well mashed/pureed.
- Add the remaining ingredients and mix for about 1 minute until well blended
- Heat a skillet with a little coconut oil. Pour about 1/4 cup of batter for each pancake. Flip when edges are firm and begins to bubble.
- Ideas to serve with: maple syrup, honey, almond butter, or a homemade fruit compote
I just did a little honey on mine :-) . . .
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