1/4 Cup Whole-Wheat Flour
1/4 Cup Mashed Ripe Banana (about 1/2 banana)
3 Tablespoon Fat-Free Liquid Egg Substitute
1 Tablespoon Light Vanilla Almond Milk
1/4 Teaspoon Baking Powder
1/8 Teaspoon Vanilla Extract
1 pkt Splenda
Dash Salt
Dash Cinnamon

1/4 Cup Whole-Wheat Flour 1/4 Cup Mashed Ripe Banana (about 1/2 banana) 3 Tablespoon Fat-Free Liquid Egg Substitute 1 Tablespoon Light Vanilla Almond Milk 1/4 Teaspoon Baking Powder 1/8 Teaspoon Vanilla Extract 1 pkt Splenda

In a small bow, combine all dry ingredients (flour, baking powder, sweetner, salt, and cinnamon) until mixed well.

In a separate bowl, combine mashed banana with all wet ingredients (egg,s milk, and vanilla extract) until mixed thoroughly.

Combine dry and wet ingredients, and stir thoroughly.

Bring a large pan sprayed with nostick spray to medium heat. Pour batter in the pan to form five mini pancakes. Once pancakes begin to look solid, after about 1 minute, gently flip.

Cook for an additional minute, or until both sides are lightly browned and insides are cooked through.