1 tablespoon baking powder (make sure it's gluten-free if necessary)
½ teaspoon salt
1 large banana
1 Flax Egg (1 tablespoon ground flaxseed w/3 tablespoons water or 3 tablespoons aquafaba (the juice from garbanzo beans)
1 teaspoon vanilla extract
1.75 cups almond milk (or non-dairy milk of choice)
½ cup blueberries
¼ cup sliced almonds
Instructions
Preheat the grill or large non-stick frying pan over medium heat.
In a large bowl, combine flour, Nuzest Vanilla Clean Lean Protein Powder, baking powder, and salt.
In a medium bowl, take about ⅓ of the banana and mash with a fork. Add the aquafaba and stir to combine. Add the non-dairy milk and vanilla and stir until smooth
Slowly add the liquid ingredients to the flour mixture. Stir until just combined.
Slice ⅓ of the banana into small pieces, and fold in along with most of the blueberries and almonds (save ⅓ banana and few almonds and blueberries for garnish).
Brush the pan lightly with cooking or coconut oil.
Pour the pancake batter into the pan, cooking until golden brown on both sides.
Garnish with ⅓ sliced banana, blueberries and almonds.