Makes: 2 servings (or enough for 1 really hungry teenager) | 4-5 medium/large pancakes
Time: under 30 minutes
Materials: measuring cups, mixing bowl, stirring spoon, pan for frying, spatula
1 cup whole wheat flour (or an alternative flour if gluten-free)
2 tsp baking powder
1/8 tsp nutmeg
1/8 tsp cinnamon (optional)
1 tbsp desiccated coconut
1 tsp chia seeds
1 tsp sea salt (Himalayan Pink)
1 tsp agave nectar, maple syrup, or other sweetener
1 flax egg (3 tbsp water mixed with 1 tbsp flax seeds)
1 cup almond milk (or another dairy-free milk alternative)
2 tbsp coconut oil
1 diced banana
1. Gather all ingredients.
2. Prepare the flax egg by mixing 1 tbsp ground flax seed with 3 tbsp warm water; put aside for several minutes.
3. Mix all dry ingredients together.
4. Add the wet ingredients, including the flax egg.
5. Turn on stove to low heat and add oil to your pan, if desired.
6. Fold in the diced banana.
7. Pour 1/4 of your mix on the pan for each pancake.
8. Turn over each pancake when the viewing side is bubbly and the outside starts to separate from the pan.
9. Keep making pancakes until you run out of batter. (this recipe makes around 5 pancakes)
10. Serve with a syrup and/or banana slices and eat with good company.