These pancakes are a delicious treat that provides a good source of whole grains, cinnamon, and flaxseed.
1 Â½ cups flour (you can use part whole wheat or oat flour)
2 Tbsp. ground flaxseed
2 tsp. baking powder
Â½ tsp. ground cinnamon
2 Tbsp. agave sweetener
1 Â¼ cup nondairy milk
2 very ripe bananas, mashed
In a large bowl, combine the flour, flaxseed, baking powder, and cinnamon. Set aside.
In a medium bowl, blend together the agave sweetener, nondairy milk, and mashed bananas. Mix the wet ingredients into the dry ingredients until just combined.
Heat a lightly oiled skillet over medium heat. Ladle Â¼ cup batter on to the pan. Cook until small bubbles appear on the top of the pancakes. Flip with a spatula and cook on the other side until lightly browned. Enjoy!
2 cups all-purpose flour (you can use part whole wheat white or oat flour)
2 teaspoons baking powder
Â¼ cup flaxseed
3 medium-sized, very ripe bananas, peeled and mashed
Â½ cup nondairy milk
Â¼ cup vegetable oil
Â¼ cup agave sweetenerÂ oats and/or turbinado sugar, optional
Preheat the oven to 375 degrees. Oil a 9×5 loaf pan with nonstick cooking spray.
In a large bowl, mix together the flour, baking powder, and flaxseed.
In a medium bowl, blend the bananas, nondairy milk, oil, and sweetener. Mix the wet ingredients into the dry ingredients until blended.
Pour mixture into prepared pan. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Allow to bread cool in pan before serving. Enjoy!