Yields: 8 pancakes
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
- 1/2 cup egg whites
- 1/4 cup unsweetened almond milk
- 1/4 cup mashed banana
- 1/4 cup whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon nutmeg
Instructions:
- Combine wet ingredients: In a medium bowl, whisk together egg whites, almond milk, mashed banana, and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together whole wheat flour, baking powder, cinnamon, and nutmeg.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Cook pancakes: Heat a lightly greased skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set. Flip and cook until golden brown on the other side.
- Serve: Serve immediately with your favorite toppings, such as a drizzle of maple syrup, a sprinkle of cinnamon, or a dollop of Greek yogurt.
Enjoy your low-calorie banana eggnog pancakes!
Note: For an even lower calorie option, you can use a natural sweetener like monk fruit or stevia instead of maple syrup.
