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Banana Hazelnut Pancakes

Servings 10 pancakes
Author Catherine Katz

Ingredients

  • 1 1/2 cup organic whole white wheat flour
  • 1/4 cup ground hazelnuts
  • 1 1/2 tsp baking powder
  • 3 cage free organic large eggs
  • 1 1/4 cup organic skim milk
  • 2 Tbsp organic expeller pressed canola oil
  • 1 ripe medium banana mashed--about 1/3 cup

Instructions

  1. Place flour, ground hazelnuts and baking powder in a large bowl. Make a well in the center and add the eggs, skim milk, canola oil and mashed banana.
  2. Stir with a spoon just until combined----Do not over mix, it will make the pancakes tough.
  3. Add the ground hazelnuts and briefly stir again.
  4. Pour the batter in a batter dispenser (pictured below) and let it sit, without stirring, for 10 minutes.
  5. Coat a large nonstick skillet or griddle with a little canola oil or smart balance; heat over medium heat.
  6. Pour the batter into the preheated pan (or onto the griddle) by pulling the release handle to make perfect circles.
  7. Cook until the edges are dry and you see some bubbles on the surface, 2 to 3 minutes.
  8. Flip and cook until golden brown on the other side, 2 to 3 minutes more.