These pancakes are so easy and so versatile! I make them often and usually have some leftovers to keep in the fridge for easy snacks or I'll freeze some for an easy backup breakfast option when I don't have the energy for prepping food. What I love about these pancakes is how nutrient dense they are. Filled with fiber, omegas, magnesium, b vitamins, vitamin c, protein, whatever your milk is fortified with and so much more, these pancakes are a great option for feeding the family (especially any little ones growing in mamas belly!). You can even add blueberries or chocolate chips for extra yumminess.
Banana + Flax Pancakes
1.5 teaspoon Vanilla Extract
1.5 - 2 Cups Milk (dairy or non)
1 Cup Whole Wheat Flour (or whatever flour you have on hand)
1/2 Cup Ground Flax Seed
2 teaspoons Cinnamon (or pumpkin pie spice)
1. Mash the banana in a bowl with a fork then add all wet ingredients and combine. Start with 1.5 cups of milk.
2. Add dry ingredients and mix with fork until well combined. If too thick, add half cup of milk.
3. Spoon pancakes onto buttered pan, cook until brown on either side.
4. Option to add blueberries, chocolate chips or crushed nuts prior to flipping.
5. Enjoy with some pure maple syrup!
Yields: about 8 medium sized pancakes
Store: In the fridge or cool then freeze in freezer-safe container.
Note: You can use whatever flour, milk and spices you have on hand. Like I said, this recipe is super versatile and easy to adjust based on your available ingredients!