Waking up in Paris is always a surprise, especially in the Springtime. This particular Saturday morning, we woke up to gray skies…but no matter where you are in the world, if there are no kids in the picture, this means grasse matinée, or a lazy morning. I woke up inspired to cook and take photographa and in an attempt to use the bananas I had been ripening for the last week, I looked to see what else I had in the pantry and decided to make Banana Flaxseed Pancakes.
As I was mixing, as I didn’t add a flax egg to the recipe, I still wanted to add flaxseed to help make the recipe as nutritious as possible. Hailed with burning body fat, being high in omega-3s, rich in antioxidants and charged with fibre, I find that these little seeds are a great addition to baking, as well as sprinkled on oatmeal and salads. Check out this great list of the health benefits of flaxseed from Dr. Axe. I also was having a chocolate craving so I threw in a handful of mini dark chocolate chips.
To be honest, sometimes I want to throw in the towel and make tride and true buttermilk pancakes, but since I rarely eat dairy, I find that these pancakes are a delicious alternative. For a healthier option, you can also add blueberries instead of chocolate chips.
3/4 cup Spelt Flour
1 tsp Flaxseed (ground) *not shown in picture
1 tsp Baking Powder
1/2 tsp Cinnamon
1/8 tsp Sea Salt
a handful Mini Dark Chocolate Chips (Optional) *not shown in picture
1 Banana (very ripe)
1 tsp Vanilla Extract
2/3 cup Almond Milk
For the skillet, you can either use Coconut Oil, Ghee or a butter substitute, but we weary of palm oil as an ingredient.
Toasted Pine Nuts
You need 2 bowls: 1 for the Dry ingredients and 1 for the Wet ingredients.
Once the Dry and Wet ingredients are combined, add the wet to the dry.
Heat the skillet on medium heat and add a bit of coconut oil. Once hot, you can begin adding your batter. Depending on your pan or surface, make sure there’s room in between each pancake so that you have room to flip!
For pine nuts, just add a handful to a small pan and toast on medium heat while continuing to move the nuts around so that they don’t burn.
Makes 10-12 pancakes