Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 5 servings | Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes
Who else loves breakfast for dinner? These vegan flexseed banana pancakes are easy to make and is a great way to sneak some fruit into your diet. Top them off with more banana and you have yourself a delicious, fruity, hearty breakfast!
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
2 cups all-purpose or whole wheat flour
1 ½ cup unsweetened almond or nut milk
2 small ripe bananas (~1 cup, mashed)
2 tsp baking powder
2 tsp ground cinnamon
1 tsp vanilla extract
½ tsp salt
Make the flaxseed eggs by mixing the flaxseed and water in a small bowl. Set aside for 5 minutes or until thickened.
In a large mixing bowl, combine the flour, milk, mashed bananas, baking powder, cinnamon, vanilla & salt.
Mix in the flaxseed eggs.
Heat a non-stick frying pan or griddle on medium heat (you can add oil or vegan butter in the pan, but you shouldn't need it if you have a good non-stick pan or griddle).
Pour about 1/4 cup of the batter into the pan, making the pancakes about 2-3 inches wide.
When they begin to bubble, flip.
Cook until golden brown on each side.
Serve immediately with toppings such as: bananas, fresh berries, shredded coconut, cinnamon, agave nectar, pure maple syrup, nut butter, or dairy-free whipped cream.
Tips and Tricks:
These are great to freeze! Make a huge batch, let them cool completely, then store in a large silicone freezer bag. Microwave for ~1 minute (or until warm) for a quick breakfast on the go.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: makes about 25 pancakes (~2.5" diameter)
Calories: 47 per pancake
Total Fat: 0.4g per pancake
Carbs: 10.6g per pancake
Protein: 0.3g per pancake
^ Nutrition facts include the ingredients listed above, without toppings. Nutrition facts may change slightly if additional ingredients are added.