1 T ground flaxseeds
3 T water + ½ c
1 ¾ c whole-wheat flour
½ rolled oats
½ t cinnamon
⅛ t salt
2 T sugar
1 T baking powder
½ t baking soda
4 T melted vegan butter alternative, + extra for cooking
1 ½ c milk alternative (coconut, soy,
½ c raw pecans
powdered sugar (optional)
small bowl. medium bowl. large bowl. metal whisk. rubber
spatula. pancake spatula (firm). griddle. sharp knife. cutting board.
in small bowl combine flaxseeds and water, set aside.
in large bowl combine flour, oats, cinnamon, salt, sugar and
baking powder. stir with whisk for 30 seconds.
in medium bowl combine melted 4 T melted butter, remaining water, milk and
add the liquid ingredients in the medium bowl into the dry
ingredients in the large bowl. using the whisk, slowly combine together. mix batter
until there are no lumps, but try not to over mix.
chop pecans and dice 2 bananas. immediately add to batter.
fold these into batter.
heat griddle and add butter. turn down heat and add ¼ c
batter to hot griddle.
the first pancake is a tester. it’s okay if the first
one doesn’t work. when the edges of the cakes start to rise and a few bubbles
appear, carefully flip cakes cooking for another 30 seconds to 1 minute.
you can hold the pancakes in a 200 degree oven if making
several. serve with butter, remaining banana, warm syrup and powdered sugar.