Recipe

• In a large bowl, combine the flour, Bagrry’s Fruit & Nut Muesli, baking powder, and salt.
• In another bowl, mix together the almond milk, mashed banana, maple syrup, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are fine.
• Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
• Pour about 1/4 cup of batter onto the skillet for each pancake.
• Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
• Flip the pancake and cook until golden brown on the other side, about 2 minutes more.
• Repeat with the remaining batter, greasing the skillet as needed.
• Serve the pancakes warm with additional maple syrup, fresh fruit, or your favourite pancake toppings.