1 cup white flour
1 cup wheat flour
1/2 cup quick oats
1/2 cup wheat germ
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup sugar
1 banana, pureed
3 cups milk (I use soy milk)
1 TB lemon juice
1 cup sliced almonds
Canola oil
Mix all ingredients well. Add a little more milk if the batter seems too thick. Heat a non-stick frying pan on medium heat for about 4 minutes. Add a small amount of canola oil to the pan and pour about 1/2-1 cup of pancake batter into the frying pan. Cook both sides until golden brown.
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