Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons ground flax seed
  • 6 tablespoons water
  • 1 1/2 cups gluten-free all-purpose baking flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 large ripe bananas (mashed)
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon gluten-free vanilla extract
  • Grapeseed or coconut oil for cooking

Instruction

  • In a small bowl, whisk together the ground flax seed and water to make a flax egg. Allow this mixture to sit and thicken while you’re preparing the rest of the recipe, about 5 to 8 minutes.
  • In a mixing bowl, stir together the flour, baking powder, cinnamon, and salt.
  • In a separate bowl, whisk the mashed bananas, almond milk, maple syrup, and vanilla extract together.
  • Add the flax mixture (flax egg) to the wet mixture and whisk to incorporate, then pour the wet mixture into the bowl with the dry mixture and stir to combine.
  • Heat a pancake griddle or skillet to just above medium heat. Add enough oil to coat the surface.
  • Measure about 1/8 cup of batter and pour it onto the hot griddle/skillet until you run out of room, being careful not to crowd your pancakes. Cook until several bubbles rise to the top of the pancake and the sides firm up.
  • Flip the pancakes and continue cooking until they're cooked through, another minute or two.
  • Repeat for remaining batter. Serve with sliced bananas, pure maple syrup, nut butters, jam, or your favorite pancake toppings.