Banana Crunch Pancakes
1 1/4 c. whole-grain flour
2 tsp. bakin powder
1 tsp. cinnamon
pinch of salt
1 c. almond milk
1 ripe banana, mashed
1 tsp. vanilla extract
1 tbsp. butter, for cooking
1/2 c. granola * I used Nature’s Path Ancient Grains
DIRECTIONSIn a bowl, combine flour, baking powder, salt and cinnamon. In a seperate bowl, beat the egg, mix in the milk, mashed banana, and vanilla. Add the flour mixture into the wet ingredients and mix until just combined
Lightly grease a skillet on medium heat with butter and cook your pancakes until you begin to see bubbles on the uncooked side. Before you flip your pancakes, sprinkle some granola into the batter.
Carefully flip to cook the other side and enjoy with your choice of toppings!
Peanut butter and maple syrup water fall.