Post by DudeBroBrony on Nov 3, 2012 15:41:06 GMT -5
Here is something healthier, and more filling, than a traditional pancake. This recipe is a rare instance
where I would use almond milk over traditional milk. In addition to being a healthier alternative to
milk, the almond milk helps tie the other two almond ingredients together. If you are not a fan of
almond slices, like me, I process them down into an almond dust so I get their flavor without the
annoying chunks.
Ingredients:
1 C. Whole-wheat flour
½ C. Rolled oats
¼ C. Sliced almonds
2 Tsp. Baking powder
½ Tsp. Cinnamon
2 Medium bananas (Mmm . . . do you like them?)
1 C. Skim or almond milk
1 Egg
1 Tsp. Almond extract
Directions:
In a bowl, combine the first five ingredients. In another bowl, mash one banana and add the milk,
egg, and almond extract. Mix the liquid ingredients together. Pour the liquid ingredients into the dry
ingredients and stir until smooth. Slice the remaining banana and stir into the batter. Warm a skillet up over medium heat and coat with non-stick cooking spray. Measure ¼ C. (Or whatever size pancake you desire) of the batter and pour onto the skillet. Cook until golden brown about 2 – 3 minutes per side. Continue until the batter is gone. This dish serves 3 – 4 ponies.
-Aaron Reed
where I would use almond milk over traditional milk. In addition to being a healthier alternative to
milk, the almond milk helps tie the other two almond ingredients together. If you are not a fan of
almond slices, like me, I process them down into an almond dust so I get their flavor without the
annoying chunks.
Ingredients:
1 C. Whole-wheat flour
½ C. Rolled oats
¼ C. Sliced almonds
2 Tsp. Baking powder
½ Tsp. Cinnamon
2 Medium bananas (Mmm . . . do you like them?)
1 C. Skim or almond milk
1 Egg
1 Tsp. Almond extract
Directions:
In a bowl, combine the first five ingredients. In another bowl, mash one banana and add the milk,
egg, and almond extract. Mix the liquid ingredients together. Pour the liquid ingredients into the dry
ingredients and stir until smooth. Slice the remaining banana and stir into the batter. Warm a skillet up over medium heat and coat with non-stick cooking spray. Measure ¼ C. (Or whatever size pancake you desire) of the batter and pour onto the skillet. Cook until golden brown about 2 – 3 minutes per side. Continue until the batter is gone. This dish serves 3 – 4 ponies.
-Aaron Reed