INGREDIENTS

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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

 

DIRECTIONS

• 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.