(makes 18 pancakes)
2 cups white whole wheat flour
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp unsweetened vanilla almond milk
2 tsp vanilla
1 very ripe banana, mashed
1/2 cup chopped walnuts
Mix dry ingredients and walnuts in a large bowl.
In another bowl, beat eggs and add vanilla, banana, and almond milk.
Mix the wet ingredients into the dry ingredients, until they are just incorporated. Don't over-mix. A few lumps are fine.
Let the batter sit for 5 minutes to thicken up and start to bubble.
Heat a large skillet or griddle on medium-high heat. Spray lightly with non-stick spray. Use a 1/4 cup measuring cup to scoop batter onto the griddle.
Cook until the bubbles on top start to pop and the edges look dry. Flip and cook another couple of minutes.
18 pancakes. Per pancake:
Calories 87.3
Total Fat 3.3 g
Saturated Fat 0.4 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 0.5 g
Cholesterol 20.7 mg
Sodium 215.9 mg
Potassium 67.4 mg
Total Carbohydrate 13.0 g
Dietary Fiber 2.3 g
Sugars 1.4 g
Protein 3.2 g
The Johnson Family Cookbook