oatmeal, banana, pecan pancakes

oatmeal, banana, pecan pancakes


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 pancakes

1 ½ c milk alternative (coconut, soy, almond)

½ c raw pecans

3 bananas

maple syrup

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 soaked flaxseeds.


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.

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