For pancakes:

  • 3/4 cup whole wheat flour

  • 3 ounces vanilla protein powder (I used Garden of Life Raw)

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1 egg

  • 1 tablespoon maple syrup

  • 1/2 teaspoon almond extract

  • 1 cup vanilla soy milk (or almond milk)

  • 1 tablespoon canola oil

  • 1/4 cup sliced almonds

  • Cooking spray for pan

For the sauce:

  • 1 banana

  • 6 ounces nonfat vanilla Greek yogurt

For the topping:

  • 1/4 cup sliced almonds



  • In a bowl, mix the whole wheat flour, protein powder, baking powder, salt, egg, maple syrup, and almond extract.

  • Stir in the soy milk and oil. Mix in the sliced almonds.

  • Place a skillet or griddle on medium heat. After spraying the pan, pour batter into circles (using about 1/4 cup of batter).

  • Once the pancakes begin to bubble, flip them, and cook for another minute or so on the other side until golden brown.

  • To make the cream sauce, mash the banana in a small bowl, and stir in the Greek yogurt.

  • Serve three pancakes with a healthy scoop of the banana cream sauce, and sprinkle with sliced almonds.

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