Ingredients
Servings: ￩￫
| 0.3 | cup Unbleached White Flour |
| 0.75 | tbsp Raw Sugar |
| 0.75 | tsp Baking Powder |
| 0.5 | tsp allspice, ground |
| 0.5 | tsp Spices, ginger, ground |
| 0.5 | tbsp Chia Seeds |
| 0.5 | tsp Ground Cinnamon |
| 0.25 | tsp Kosher Salt |
| 1 | Medium Egg |
| 1 | tbsp Unsalted Butter, melted, room temperature |
| 0.3 | cup Vanilla Almond Milk |
| 0.5 | tbsp Vanilla extract |
| 2.5 | Tbsp Protein powder |
| .25 | Cup Ricotta cheese |
| 1 | Cup Banana, mashed |
Instructions
Mix all of the dry ingredients in a bowl. Mix all of the wet ingredients in a separate bowl. Mix together.
Pour 1/4 cup per “cake” on hot griddle. Flip when edges brown and bubbles form on top.
Serve warm. For an extra protein boost, serve with Siggi’s Coconut yogurt layered between three cakes and a honey drizzle.
