It probably feels like I post a LOT of pancake recipes but such is life… i love pancakes!
Celine has been getting pickier and pickier and it is stressful. She used to eat anything I was eating, in smaller portions, with absolute delight. Now, she will only eat what i’m eating if I have made it fresh. Thus, I’ve been eating a lot of leftovers and she has been eating a lot of freshly cooked grub!
It also means that I am spent… So pancakes for breakfast, lunch, or dinner have become a total thing.
This is a slight variation on my ‘Banana Blender Pancakes’. Those, while perfect, bothered my nutritional brain, a bit. They use three eggs, which, while great for protein (and vitamins), is not so great for cholesterol.
Thus, I subbed out some of the eggs for some brain and heart friendly flax eggs. With one, you won’t see a difference in texture, with two, they take a bit longer to cook, and you get a lot less out of one batch. So why make the swap?
Flax seeds contain…
- Fiber! Great for keeping things real in the body… in other words, keeping things moving, and keeping your cholesterol low. (Which eggs are known to contain a lot of)
- Weight Loss: Because of the added fiber, you feel fuller and eat less.
- Omega 3’s: High in ALA’s, a type of fatty acid, essential for a healthy brain, soft hair, and strong nails.
- High In Antioxidants: which fight free radicals that cause cancer.
Ergo, an even HEALTHIER pancake.
Banana Blender Pancakes with Flaxseeds
My traditional 'Banana Blender Pancakes' with a healthier 'flax egg swap'. You won't taste or see a difference. Perfectly sweet, fluffy, healthy, and no syrup needed.
1 tbsp flaxseed meal + 3 Tbsp of water
2 Ripe Bananas (The riper the better)
1 cup of rolled oats
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg (this really makes a difference)
1 tbsp of honey
In a bowl, combine your flaxseed meal and water. Stir and set aside.
Meanwhile, add the rest of the ingredients to the blender. (Optionally, you can skip the honey and omit the baking soda. The honey and baking soda will make the pancakes fluffier but they are naturally fluffy enough.)
After the 'flax egg' has been sitting for about five minutes, add it to your blender and blend everything until smooth.
Allow the batter to rest while you heat up your griddle. (The longer the batter rests, the fluffier your pancakes will be, 30 minutes would be ideal but it's not necessary.)
Heat the griddle on medium low heat or 250 degrees. Grease with coconut oil and pour out your batter onto the griddle. I like to make mini pancakes, eye balling about an ice cream scoops size of batter.
Cook until you see bubbles start to pop on the surface (at this point you can add blueberries if you would like) and flip. Cook 2-3 minutes more (longer if you chose to use 2 flax eggs) and set aside until ready to serve.
This recipe is for one flax egg, if you would like your pancakes to contain more flax seeds, sub 2 eggs for 2 flax eggs. This would mean you will use 2 tbsp of flaxseed meal and 6 tbsp of water. Follow the same procedure and make sure you omit the second egg.
I don't recommend using all flaxseeds, they get rather mushy and don't cook properly on the insides. They're not bad cold, just not great hot!