3 tablespoons almond milk
2 eggs, large
2 teaspoons agave
1 medium banana
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup almond meal/flour
½ teaspoon baking powder
1 tablespoon vanilla whey protein powder (optional)
To keep pancakes warm while you make the full batch, preheat oven to 200°F.
Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the batter is smooth, about 10 – 15 seconds.
Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.
Pour a scant ¼ cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.
Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.
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