Charlie and I work odd hours, and we sometimes have the pleasure of having an extended weekend, like we did today. This was especially nice since we were away at a conference all weekend, so we didn’t get any lazy days with epic breakfasts. Today, we made up for it, and Monday morning sure felt like Sunday with these pancakes I whipped up with some overripe bananas and Charlie’s tofu scramble.
If you’d like to make this recipe vegan, simply convert the milk to soymilk, remove the egg, and double the flax seed and water.
Ingredients
1 1/2 cups mashed ripe banana, about 3 bananas
1/2 cup 1% milk, plus a little extra to thin batter if necessary
1 egg
1 tbsp flax seed
3 tbsp water
3 tablespoons canola oil
1 1/3 cups whole-wheat flour
1/3 cup quick cooking oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
Directions
Combine all the dry ingredients EXCEPT FLAX in one bowl, that is, your flour, oats, baking powder, cinnamon, and baking soda. Flax gets counted as a wet ingredient because it gets mixed with water before you do anything with it. Mix your dry ingredients well, then put the bowl aside.
In a tiny bowl, activate your flax seed, that is, mix the one tablespoon of dry flax seed with three tablespoons of WARM water. Combine the mashed bananas, 1/2 cup milk, egg, flax mixture, vanilla, and 3 tablespoons oil. Mix well.
Add wet ingredients to dry and mix just to moisten. Fold in walnuts.
Lightly grease a non-stick skillet with spray oil and heat griddle on medium heat. Working in batches, spoon 1/4 cup batter onto the grill. If the batter is too thick, add a bit more milk or water to the remaining batter. Cook until golden and bubbling (2 to 3 minutes), then turn and continue to cook 1 minute.
Serve pancakes with warm maple syrup and fruit.
