Whole Wheat Banana Pancakes

Getting you family to eat healthy, minimal sugar foods can sometimes be a bit of a challenge when it comes to the kids. Add in a child that cannot eat eggs or dairy, and you’ve got a few more hurdles to jump. But with a few tricks and adjustments, everyone can be happy, noshing away on a small stack of nutritious, low sugar and exceptionally yummy banana pancakes made with non-dairy milk and an egg substitute of omega packed ground flax mixed with hot water.

If the idea of making pancakes in the morning puts you off because of the time involved, try making your batter the night before and placing it in the fridge. Have your griddle on the counter, ready to be turned on and your plates and utensils set on the table. You'll be eating fresh, hot, delicious pancakes in 10 minutes.

Want an even better tip? Double your batch and let the extras cool on a baking rack. Freeze in a large ziploc bag then just take out of the freezer and microwave as needed!

Whole Wheat Banana Pancakes
(Prep Time:10 minutes/Total Time: 20 min. Makes 12 pancakes)
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons ground flax mixed with 6 tablespoons hot water. Let sit 10 minutes.
1 to 1 1/4 cups almond or rice milk
2 tablespoons natural honey
3 tablespoons grapeseed oil
1 small very ripe banana

Preheat griddle to 350 degrees.

In a large bowl, mix together flour, baking powder, cinnamon and nutmeg with a wire whisk.

In a separate bowl, mix together almond or rice milk, grapeseed oil, and banana.

Add wet mixture to flour mixture and stir well. Add ground flax mixture and stir to incorporate.

Spoon onto the griddle and cook until golden!

Cari Snell is a mom, wife and the editor and recipe wrangler of Can I get the Recipe? An online source providing weekly printable recipes, shopping lists, great giveaways and more.

Check out an abundance of family friendly recipes at http://www.canigettherecipe.com/

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