Banana-Walnut Flax Pancakes
- Prep Time 0:10
- Cook Time 0:20
- 11 Comments
Seriously, you can keep your sugary, carb-laden, white flour pancakes. My shrinking waistline and I will stick with these naturally yummy, Paleo/Primal-friendly, gluten-free ones.
- 1 cup flax seed meal $3 for 16 oz.
- 2 tsp baking powder Pantry
- dash of salt Pantry
- 2 tsp cinnamon $1.50 for 1 oz.
- 2 tsp vanilla extract $4 for 4 oz.
- 2 bananas, peeled and mashed $0.50
- 4 eggs, lightly beaten $1.50 for 12
- 2 tbsp melted butter (use coconut oil if you’re avoiding dairy), plus more for frying $1 for a stick
- 1/2 cup chopped walnuts $1.50 (buy in the bulk section)
Total Cost of Ingredients $13
Preheat a nonstick griddle or large frying pan over medium-low heat.
In a mixing bowl, combine flax seed meal, baking powder, salt and cinnamon. Stir well to combine.
Whisk in the vanilla, mashed bananas, eggs and melted butter (or coconut oil). Fold in the walnuts.
Scrape batter into a large spouted measuring cup.
Melt a couple of teaspoons of butter or coconut oil in the preheated griddle or frying pan. Working in batches, cook the batter in 1/8-cup increments, a few at a time, for 3-4 minutes on each side (they take a bit longer than regular pancakes). Cooked pancakes may be kept warm in a 200 degree (F) oven.
Serve hot, with butter, honey, maple syrup, jam, yogurt or plain.