Banana Pancakes

When I tested this recipe, I kept having just one more. You’re going to love them too! They’re pareve and full of ingredients that are good for you. The banana precludes the need for adding any sugar. What better way to start your day than by eating something nutritionally sound with no added sugar?

Yields approximately 15 pancakes

Directions

1. Combine the flour, flaxseed, baking powder, salt, and cinnamon in a medium-sized bowl. Add the mashed banana, eggs, soy milk, vanilla, and coconut oil. Fold together until just blended. Do not overmix. (This is one of the secrets to successful pancakes.) Gently stir in chocolate chips. The batter will be thick and lumpy.

2. Spray a large nonstick frying pan with cooking spray. Add a little bit of coconut oil. Heat the pan over medium heat until it’s nice and hot. Pour batter by a quarter cupful into the pan.

3. Cook pancakes for approximately two minutes, or until air bubbles form on the top of each pancake. Carefully flip over and cook on the other side until golden brown, about one to two minutes. Transfer to a plate lined with paper towel. Continue until all your pancakes are fried. Spray pan with cooking spray in between batches, if necessary.

4. To serve: Stack a few on a plate, drizzle with natural maple syrup, and top with banana slices if desired.

Tips: To achieve puffed light pancakes, be sure to use only fresh ingredients, especially the baking powder. Also, make sure the frying pan is hot.

Put your bananas in the freezer when they get to that over-ripening stage, and then pull them out as necessary for the banana pancakes featured in this set.

Notes: Ground flaxseed is loaded with nutrients and improves digestive health. It adds a nuttiness to these pancakes. Cinnamon is high in antioxidants, and it’s believed to help with weight loss and improve gut health, among many other benefits.