Banana Walnut Flax Pancake Food

BANANA-NUT-BREAD PANCAKES WITH FLAXSEED AND WALNUTS

Steps:

• For the pancakes In a small bowl, add the nut milk and lemon juice. Set aside. It will curdle and become like buttermilk.
• Grind the flaxseed (e.g., in an electric coffee grinder). In a separate bowl, mix together the whole wheat flour, flour, ground flaxseed, baking powder, baking soda, salt, and cinnamon.
• Mash the ripe banana with a fork. Add the brown sugar, melted coconut oil, vanilla, and mashed banana to the buttermilk mixture. Stir to combine. Add the wet to dry and mix until well incorporated. Chop the walnuts and fold in to the mixture. Allow to rest 15 minutes before cooking.
• Heat a nonstick or cast-iron skillet over medium heat. Using a 1⁄3-cup measure (3.25 ounces or 92 g), pour the batter onto the griddle and cook as you would any pancake, or until bubbles begin to pop and edges begin to lift, then flip. Repeat with the remaining batter.
• Serve Slice the bananas. Chop the walnuts and warm the maple syrup. To serve, top with the sliced banana, chopped walnuts, and warmed maple syrup (to taste).

BANANA WALNUT PANCAKES

Steps:

• In medium bowl, combine flour, sugar, baking powder and cinnamon.
• Stir in egg, milk, oil, bananas and walnuts; until well combined (batter will be slightly lumpy).
• Heat lightly oiled frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

EASY FLOURLESS BANANA FLAX PANCAKES

Steps:

• Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined.
• Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.

MAPLE, WALNUT & FLAX PANCAKES

Steps:

• Whisk flour, flax seed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
• Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch.
• Transfer pancakes to plates. Serve with additional maple syrup or jam.

BANANA WALNUT FLAX PANCAKE

Steps:

• Heat and spray pan with oil to medium (a little below) heat.
• Smash ripe banana.
• Add remaining ingredients.
• Add water slowly until reaching desired consistency, I had it somewhere between a pancake and a muffin batter consistency.
• Dump batter on pan, smooth around into a circle about 1/2 to 3/4 inch thick, roughly 5-6 inches wide.
• I think it took 4 minutes on first side. It is a bit tough to flip, I kept checking with spatula until I felt I could get under it and flip it over.
• Cook other side til browned. 1-2 minutes.
• Just eat plain, its yummy enough alone.
• I used a 5-grain pancake mix. Choose whatever pancake mix you have, I go for whole grains and variety.

BANANA WALNUT FLAX SEED BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter two 8x4-inch loaf pans.
• Whisk whole wheat flour, flaxseed meal, wheat germ, baking soda, cinnamon, and salt together in a large bowl. Stir walnuts into dry ingredients.
• Beat eggs and brown sugar in a separate bowl with an electric mixer until thick and pale, about 3 minutes. Add sunflower seed oil, walnut oil, and yogurt; beat to combine. Stir in mashed bananas and vanilla extract.
• Pour egg mixture over dry ingredients and mix briefly, until just moistened. Divide batter between loaf pans.
• Bake loaves in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour and 15 minutes. Remove pans from the oven and let sit 5 minutes, then remove loaves to cool on wire racks.

MAPLE, WALNUT, AND FLAXSEED PANCAKES

Steps:

• Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
• Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
• *Sold at natural foods stores and some supermarkets. If flaxseed meal isn't available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder