Protein Pancakes

In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon and salt. If using protein powder, whisk that in too. In a separate bowl, whisk together the egg, yogurt, mashed banana and oil. Fold the wet ingredients into the dry ingredients until just combined. Editor's Tip: Be careful because overmixing is one of the easiest pancake mistakes to make.

Heat a skillet or griddle over medium heat, and grease it. Drop the batter by 1/4 cupfuls onto the hot griddle. The batter will spread. Cook until the top of each pancake is bubbly, the edges appear dry and the bottom of the pancake is golden brown. Editor’s Tip: Run your spatula around the outer edge of each pancake to be sure it's not sticking to the pan. Once you can get your spatula under the entire pancake, carefully flip and cook the other side until it’s golden brown. If you’re serving the pancakes all at once, preheat your oven to 250°F and place a baking sheet inside. Continuously add your cooked pancakes to the baking sheet inside the oven to keep them warm until serving.