Less than a cup of almond milk is all that’s needed to make this delectable banana pancake recipe in the zone for vegetarians, and anybody will enjoy these for their natural sweetness and wholesomeness.
- 1 tbs Flaxseed, ground
- 3 tbs Water
- ½ cup Banana, smashed (about 1 large)
- 2 tbs Extra-virgin olive oil, more for brushing 1 tsp Vanilla
- ¾ cup + 2 tbs Almond milk, more if needed 1½ cup Whole wheat pastry flour
- ½ cup Oat flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Sea salt, heaping
- Maple syrup, banana slices, pecans for serving
- In a large bowl, combine the flaxseed, water and banana. Stir and mash until well combined. Let the mixture sit for 5 minutes to thicken.
- Add the olive oil, vanilla and almond milk and whisk. Then add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter will be a bit thick, but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more.
- Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so the middles cook without burning the outsides.Starting with medium heat and moving to low heat as the pan starts to hold residual heat usually works best.
- Serve with maple syrup, sliced bananas and pecans, if desired.
Serves 4 (two pancakes each) | Prep Time 10 – 15 min