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Ingredients

How to make it

  • Combine dry ingredients and mix well.
  • Mash bananas then blend with egg, ricotta and vanilla. Pour banana mixture into the dry ingredients and stir until thoroughly blended.
  • Heat a griddle to medium. Spray with Pam cooking spray.
  • Pour 2 big tablespoons per cake on the griddle. Watch to see bubbles form on the top of the cakes then flip over.
  • Batter will keep in the refrigerator for a week. The batter will thicken up in the refrigerator. Use water to thin it out.
  • Nutrition Info: http://www.livestrong.com/recipes/otterpond-banana-almond-pancakes/#ixzz1Gy6rq2Zk

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  • peetabear 3 years ago
    great post... gluten free as well as sugar free....

    peeta
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