Ingredients:
•1 1/2 cups whole wheat pastry flour
•1/2 cup cocoa powder
•1 tbsp. baking powder
•1 tsp. cinnamon
•1/4 tsp. salt
•1/4 cup wheat germ (any kind will work)
•1 3/4 cups unsweetened soy milk (you can also use non-fat or low-fat milk)
•2 ripe bananas
•2 whole eggs
•2 tbsp. safflower or canola oil
•1 tsp. vanilla extract
Instructions:
Step 1 – Place a flour sifter in a large mixing bowl, and place all your dry ingredients, except for the wheat germ, into the sifter and sift.
Step 2 – Add your wheat germ to the bowl and blend well with a whisk. (You could put your wheat germ in the sifter like I did, but you’ll find out quickly that it doesn’t sift well.)
Step 3 – In a separate bowl, mix all your wet ingredients.You may want to use a hand blender to blend everything into a smooth liquid.
Step 4 – Pour your wet ingredients into your dry ingredients, and blend with a whisk. Don’t over mix, but do get out any clumps you see.
Step 5 – Pour a little in at a time. Use a spatula to help it spread. You don’t want to go to heavy, or you’ll end up with batter oozing out the sides. Less is more here.
