Ingredients

The following ingredients have 4 Servings
  • 1/2 cup egg whites
  • 1 large banana (or 1 1/2 medium bananas, mashed)
  • 2 Tablespoons peanut flour or PB2
  • 1/2 Tablespoon ground flaxseed
  • 1/4 teaspoon baking powder
  • pinch of cinnamon
  • toppings: maple syrup (drippy natural peanut butter, banana slices (optional))

Instruction

  • In a small bowl mix together the egg whites, peanut flour, flaxseed, baking powder and cinnamon.
  • Stir in the mashed banana.
  • Spray a medium sized pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). The lower heat is the key to making sure the pancakes don't burn.
  • Pour in about 1/4 of the pancake batter into pan at a time and cook until little bubbles form (about 5 minutes). Make sure the pancake is "set-up" enough before you flip or else you'll end up with a scramble. Carefully flip the pancake over to the other side for another 1-2 minutes.
  • Cook each pancake until it's done in the middle.
  • Place pancakes on a plate, top with toppings and enjoy!