Is there anything quite as satisfying as waking up on a Sunday morning and crushing a stack of pancakes? I remember being a child and sleeping at my cousins’ house. My aunt used to make these perfect sized pancakes with super thinly sliced green apples. She’d make a pot of coffee, set up her counter top griddle and leave us to wreak havoc in the living room while she busied herself slicing apples and getting tangled in the spiraled cord of their wall phone. Long gone are the days of adolescent sleepovers and wall phones but I sure as hell still appreciate a solid stack of pancakes.
There was a period of my life where I avoided anything with a break-like consistency like the plague. Pancakes were a big no-no. Now, when I wake up on a Sunday morning craving pancakes, I let myself have them. And I don’t feel bad about it. Despite my fond childhood memories, I’m more of a banana pancake than apple pancake sort of gal. I’m also, self-admittedly, a little bit of a syrup snob. I usually opt for a pure Vermont syrup. The dark amber kind. Please, do me a favor and do not spoil your pancakes with a low-quality syrup in a plastic bottle shaped like a woman wearing a dress. The real stuff is worth spending the money on, trust me.
I purposely used whole wheat flour and flax in this recipe to give these pancakes a slightly more dense, cake-like texture. They were just fluffy enough and super filling without throwing me into that carb coma that typical diner pancakes promise. In addition to satisfying my desire for a slightly more dense pancake, using flax meal also allowed for a good dose of omega-3’s and fiber. I keep flax meal around to throw into soups, stir fry’s, and smoothies. So it seemed like a pretty good idea to add a little to this recipe, too. Hopefully you guys think so!
Banana Flax Pancakes
Makes 6 pancakes
1/4 cup ground flax meal
1 cup whole wheat flour
1/2 tsp salt
3 tsp baking powder
1 cup almond or coconut milk
2 tbsp honey
1 banana, chopped
1. Mix all dry ingredients together in a large bowl. Make a well in the center of the bowl and add remaining ingredients, besides the bananas, stirring until combined.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. When pancake starts to bubble slightly, add sliced bananas and flip. Cook for a few more minutes until pancake is cooked through.