1.5 teaspoon almond extract
1 cup almond milk
2 bananas (one mashed, and the other one thinly sliced)
3/4 cup whole-wheat flour
1/4 cup flaxseed meal
3/4 cup rolled oats
1/4 cup sliced almonds, toasted
Plenty of frozen berries or other fruit compote to use as topping
In one bowl beat the egg, then add and combine in it the almond extract, the almond milk and the mashed banana
In another bowl mix together the four, flaxsead meal, oats, and almonds; then fold in the content from the other bowl. Now add the sliced banana and mix thoroughly.
In a cast iron skillet make the pancakes about 3″ in diameter and about 1/2 thick.
Serve with your choice of berry or fruit compote.