Banana Flaxseed Pancakes

One morning a few weeks ago, I was planning to have Paleo Pancakes for breakfast only to realize I was out of coconut flour. Feeling attached to the idea of having Paleo Pancakes (I just couldn’t get excited about eggs with veggies, one of my usual breakfasts on this particular day), I decided it was time to improvise. Instead of coconut flour, I just added quite a bit of extra ground flaxseed until the pancake batter was the right consistency. I cooked them, and they tasted great. No coconut flour needed! These pancakes are quick to make with only a few ingredients and can be cooked up and frozen and reheated for busy mornings or an afternoon snack.

Note: You should always store ground flaxseed in an opaque container in the refrigerator.

Banana Flaxseed Pancakes

Gluten free/Grain free
Makes about 9 three-inch pancakes

1 banana
3 eggs
1/2 cup ground flaxseed
Dash of salt

Slice banana and mash with a fork on a plate. Put mashed banana into a small bowl, and add eggs and beat until well combined. Add flaxseed and salt, and mix. Cook in butter, ghee, or coconut oil over medium heat. Serve with real butter, ghee or coconut butter, real maple syrup, almond or natural peanut butter, low-sugar jam, or fresh berries. Enjoy!

Nutrition info per 3 pancakes: 206 calories, 10 grams protein, 13 grams fat, 15 grams carbs, 6 grams fiber