Flavored with warm spices inspired by chai, these pancakes are perfect drizzled with honey, nut butter, and fruit. They’re so easy to whip up, they don’t have to be a treat just for weekends— you’ll be able to make them during the week, too.
The protein and fiber in these pancakes will keep you full throughout the day and prevent your energy from crashing. You can even make these ahead and warm them up for an afternoon snack.
1 ripe banana
1 egg white
¼ cup whole-wheat flour
¼ teaspoon baking powder
⅛ teaspoon cardamom powder
⅛ teaspoon cinnamon powder
⅛ teaspoon ginger powder
Splash of almond milk to blend
Add the banana and eggs into a small blender and blend until smooth. Add all the dry ingredients and a splash of almond milk into the blender. Blend until a smooth batter forms. If necessary, add another splash of almond milk to blend.
Note: If you do not have a blender, you can whisk the ingredients together by hand until a smooth batter forms.
Heat a frying pan or nonstick griddle over medium heat. When the pan is hot, spray with olive oil spray or brush lightly with butter.
Pour about ¼ cup of batter onto the griddle to form each pancake. Cook until small bubbles start to form on the surface, about 1 minute. Flip and cook on the other side for approximately 1 minute. Note: Cooking times will vary based on the thickness of your batter. These pancakes tend to run thinner than regular pancakes, so watch carefully to ensure they do not burn.
Serve pancakes warm, with a drizzle of honey, maple syrup, nut butter, or fruit.
Makes 1 serving.
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