Pancakes for breakfast may seem like a weekend luxury -- and they definitely should be -- but we think you should be able to enjoy them during the week as well! Liesl Maggiore shares a great pancake recipe that's both delicious and healthy. Her best tip: make a big batch on the weekends and refrigerate the rest for a weekday breakfast. Just pop them in the toaster oven or microwave and voila!
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Makes about 20 pancakes
1 banana -- mashed
1 c. (240 mL) milk
2 t. (10 mL) vanilla
1 c. (120 g) flour
2 c. (220 g) blanched almond flour
1 t. (5 mL) salt
2 t. (10 mL) baking powder
1 t. (5 mL) cinnamon
1 c. (150 g) chopped walnuts
Mix eggs, banana, milk, and vanilla together in a bowl. In a separate bowl, combine flour, almond flour, salt, baking soda and cinnamon. Combine wet & dry ingredients.
Grind chopped walnuts in food processor until finely minced. Add to batter.
Heat butter in a large skillet or griddle and drop batter by ¼ cupfuls. Cook 3-4 minutes or until browned, flip, and cook 1-2 minutes longer. Repeat with remaining batter.
Top with maple syrup or sliced bananas, or both!
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