Healthy Banana & Flaxseed Pancakes

These banana flaxseed pancakes are an easy, delicious and healthier alternative to normal pancakes. They’re made with just a minimal of flour, but tastes just as good as the real thing. A perfect guilt-free breakfast. 🙂

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I just love banana egg pancakes and how easy and versatile they are. I pretty much make them differently every time. And on top of being delicious, they’re healthy and also gluten free!

Today I made them with Linwoods milled flaxseed (the one with cocoa, freeze dried strawberries and blueberries added… which is so good!) and just a little bit of gluten free flour. Topped with fresh blueberries and a drizzle of maple syrup. 🙂

Banana flaxseed pancakes recipe:

Preparation time: 5 minutes + resting time for the batter (optional)

Cooking time: a few minutes per pancakes

Ingredients

2 bananas
2 eggs
A splash of milk or dairy free milk
3 Tbsp flaxseed
5 Tbsp flour (Doves Farm self-raising gluten free flour)
½ Tbsp vanilla extract
Cooking oil or oil spray of your choice (I use Fry Light avocado and olive oil sprays)

Directions

Mash the bananas (or blend them). Note: to make this process easier, you can microwave the bananas first to soften them up, using 10 seconds increments and testing them in between each time to see if they’re ready.
Crack the eggs in and stir together, trying to get as few lumps of bananas as possible.
Add the other ingredients and mix well. The batter should have a runny cream-like consistency. Note: at this point you can let the batter rest for a bit, but this step is completely optional. Basically it allows the flour and flaxseeds to absorb some of the liquid and this produces a softer, more elastic texture.
Heat up a bit of oil in a non-stick pan and cook each pancakes for a few minutes, until golden brown.

Note: if you’re interested in knowing more about flaxseeds and its health benefits, check out this article on behealthy.today {here}. 🙂