Buckwheat Banana Pancakes:
Makes 4 large pancakes
1 cup Bob's Red Mill Buckwheat Pancake Mix
1 NeatEgg
1 tbsp organic extra virgin olive oil
1 cup cold Orgain Unsweetened Protein Almond Milk
1/2 cup cold water
1-2 organic bananas
1/2 tsp organic cinnamon
1/2 tsp organic nutmeg
1/2 tsp organic vanilla flavoring
Prepare the NeatEgg according to direction, mash the banana, and set both aside.
Next, combine the flour, olive oil, almond milk, water, NeatEgg, cinnamon, nutmeg, and vanilla flavoring together, then fold in the banana.
If you don't have a non-stick griddle, heat a large fry pan and coat it however you choose so that the pancakes won't stick. I either use extra virgin olive oil, or about 1/3 tsp vegan butter per pancake.
To test that that pan is hot enough, take a pea sized amount of batter and put it on the pan, if it sizzles then you're ready to go! Add about 1/4 of the batter to the pan. It can be a little thick sometimes, so I quickly and gently spread it out some. Once the edges begin to crisp and there are bubbles forming throughout the top of the pancake, flip it over for about a minute.
Serve immediately and enjoy!
Healthy Life Tip: Spread a nut butter such as peanut butter over the pancake instead of syrup to increase the protein count and keep all of that extra sugar out of your breakfast!
A package of neategg was gifted to me by Neat Foods LLC.
Makes 4 large pancakes
1 cup Bob's Red Mill Buckwheat Pancake Mix
1 NeatEgg
1 tbsp organic extra virgin olive oil
1 cup cold Orgain Unsweetened Protein Almond Milk
1/2 cup cold water
1-2 organic bananas
1/2 tsp organic cinnamon
1/2 tsp organic nutmeg
1/2 tsp organic vanilla flavoring
Prepare the NeatEgg according to direction, mash the banana, and set both aside.
Next, combine the flour, olive oil, almond milk, water, NeatEgg, cinnamon, nutmeg, and vanilla flavoring together, then fold in the banana.
If you don't have a non-stick griddle, heat a large fry pan and coat it however you choose so that the pancakes won't stick. I either use extra virgin olive oil, or about 1/3 tsp vegan butter per pancake.
To test that that pan is hot enough, take a pea sized amount of batter and put it on the pan, if it sizzles then you're ready to go! Add about 1/4 of the batter to the pan. It can be a little thick sometimes, so I quickly and gently spread it out some. Once the edges begin to crisp and there are bubbles forming throughout the top of the pancake, flip it over for about a minute.
Serve immediately and enjoy!
Healthy Life Tip: Spread a nut butter such as peanut butter over the pancake instead of syrup to increase the protein count and keep all of that extra sugar out of your breakfast!
A package of neategg was gifted to me by Neat Foods LLC.
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