LOW-CALORIE PANCAKES (LOW-FAT + LOW-SUGAR

• 1 ripe banana, mashed (about ½ cup mashed banana)

• 1 egg white

• ½ cup vanilla nonfat Greek yogurt

• ¼ cup unsweetened vanilla almond milk

• ½ tsp vanilla extract

• ½ cup all-purpose flour

• 1 teaspoon baking powder

• ½ tsp cinnamon, optional

• 1 tablespoon sweetener, optional (such as Swerve or Splenda)

INSTRUCTIONS

1. In a medium-sized mixing bowl, mash the banana with a fork until no large lumps remain. You should have about ½ cup mashed banana.

2. Add the egg white, yogurt, almond milk, and vanilla to the mashed banana. Mix until well combined.

3. Add the baking powder, flour, cinnamon, and sweetener. Stir until the batter is well mixed.

4. Heat a nonstick skillet or griddle to medium heat. Spray pan with nonstick spray and spoon about ¼ cup batter per pancake on the pan.

5. Cook pancakes for 2-3 minutes until the edges just start to set, flip, and then cook an additional 2 minutes on the other side until the pancakes are fully cooked.

6. Repeat the process to cook the remaining pancakes. Serve warm with light or sugar-free syrup and whipped cream on top