Preparation Steps

• In a large bowl, whisk together the whole wheat flour, baking powder, salt, and cinnamon.
• In a separate bowl, beat the egg whites until they are stiff and fluffy.
• In another bowl, combine the mashed banana, milk, oil, and vanilla extract. Mix until smooth.
• Pour the wet ingredients into the dry ingredients and mix with a spoon until just combined. Do not over-mix.
• Gently fold in the whipped egg whites and chopped walnuts (if using).
• Heat a non-stick skillet over medium heat. Lightly coat with cooking spray or a tiny bit of oil.
• Pour approximately 1/4 cup of batter onto the hot skillet for each pancake.
• Cook for about 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and the edges begin to set.
• Repeat with the remaining batter.