Banana Nut Pancakes
I love banana bread and I love pancakes, so I decided to put them together. Of course there is no white flour and they have the added ground flax seed so they are healthy too. Serve with real maple syrup on top and it’s heavenly.
3/4 cup whole wheat flour or brown rice flour for gluten free version
1/4 cup coconut or almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Himalayan salt
1 tbsp raw sugar
1 tbsp ground flax seeds
1 3/4 cup buttermilk or milk of your choice
2 tbsp melted organic butter
1 ripe banana, minced
Real maple syrup
Beat egg. Combine dry ingredients and whisk together; add egg. Add milk and melted butter mixing until combined. It is ok to have little lumps. Batter will thicken upon sitting. If you need to thin it out, just add a little milk it will be fine.
Heat up a griddle and grease with coconut oil or whatever you have on hand. Just rub a little onto a paper towel and swipe the pan with it. You do not need much.
Gently stir the banana into the batter. Drop about 1/4 cup of batter onto the hot griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Believe me you will know when to turn them after the first couple. I use an electric griddle and turn it onto 325 degrees. Each pancake takes about 3 or 4 minutes until they are ready to be flipped.
Sometimes they puff up so much that I have to tap them down with my spatula. They are little pillows of warm delight.
Top with maple syrup, strawberries, whatever you like. Sometimes to entice the kids I throw some chocolate chips in. I buy the ones that are pretty dark chocolate.
If you need to make a bunch, do a double batch, stack on a plate in the oven on your lowest heat setting.
Enjoy, great weekend breakfast.