Banana Soy Milk Pancakes with Maple-Almonds
These delicious pancakes are made with whole wheat and buckwheat flours, soy milk and mashed banans; then topped with maple glazed toasted almonds. Who can say no to this yummy, energetic yet healthy breakfast.
Ingredients
| ⅔ | cup |
whole-wheat flour
|
|
| ⅓ | cup |
buckwheat flour
|
|
| 1 | tablespoons |
sugar
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | large |
eggs
slightly beaten |
|
| 1 ¼ | cups |
soy milk
|
|
| 1 | tablespoon |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
bananas
mashed, ripe, or 2 small |
|
| Topping: | |||
| ⅓ | cup |
almonds
toasted |
* |
| 3 | tablespoons |
maple syrup
plus more to serve |
|
Directions
Whisk together flours, sugar, salt, baking soda and baking powder in a large mixing bowl until well mixed.
Whisk together the egg, soy milk, bananas, melted butter and vanilla extract until well combined.
Pour the liquid mixture to the flour mixture, stirring until just moistened and incorporated.
Heat the greased griddle or large skillet over medium heat.
For each pancake pour scant ¼ cup of the batter onto the hot griddle or skillet.
Cook the pancakes until puffed, bubbly and dry around edges.
Turn and cook the other sides until golden brown.
Cover the cooked crepes with a clean towel or a plate to keep them warm.
Meanwhile mix together the toasted almonds and 3 tablespoons of maple syrup.
Top the pancakes with the maple glazed toasted almonds, and drizzle more maple syrup.
Serve warm.
Nutrition Facts
Serving Size 354g (12.5 oz)
