- Mash the banana with a fork and add it to a mixing bowl. Add the flour, baking powder, salt, almond milk, maple syrup and peanut butter and whisk together. Let the batter sit for about 5-10 minutes. If the batter is too thick, simply add a little more almond milk.
- Pour about 1/4 cup to 1/2 cup of batter in a lightly greased skillet over medium heat.
- Flip the pancake as soon as a few air bubbles have appeard in the center. Then continue cookinf until the sides are browned.
- When the pancakes are done they can be topped with warm, slighly runny peanut butter. Garnish with chopped Schakalotta-bars, banana and blueberries.
Our Tip For You:
For extra fruity pancakes add a few blueberries to each pancake after step two.
Servings: 6 pancakes, approx. 2-3 people
• 1 ripe banana, mashed
• 1 cup whole grain flour
• 1 Tbsp baking powder
• 1/2 Tsp salt
• 1 Tbsp cinnamon
• 1 cup almond milk
• 1 Tbsp maple syrup
• 3 Tbsp peanut butter
Recipe by Vantastic Foods.