Brookelynn isn’t feeling well at all today. My children get to ask for anything they’d like to eat when they’re sick, as long as it is reasonably healthy and within reason. My sweet sick girl has asked for pancakes with whipped cream, so pancakes it is.
For this recipe you will need:
4 Very ripe bananas, mashed
2 C Whole wheat flour
2 T Flax meal (or two eggs, if you prefer)
1/2 C Water (reduce water to 1/4 C if using eggs)
Mash bananas in a medium sized mixing bowl until they are very smooth. In a separate bowl or cup, mix flax seed and water and stir until it forms a gooey consistency, this will work as a binder for your pancakes. Add this mixture along with the flour to the mashed bananas and stir just until combined.
Heat a griddle or skillet until you are able to drop a very small amount of water onto the surface and droplets dance instead of just evaporate. Spray the surface of the griddle/skillet with cooking spray and drop the batter onto the hot skillet.
This recipe will not bubble when ready to be flipped like a standard pancake batter will. Because it is more dense, you will have to watch them and when the sides start to set up and appear dry, then you can flip them. This will take 2-4 minutes on each side, depending on the thickness of the pancakes.
I prefer to use a 1/4 c measuring cup to dispense the batter. This not only insures the pancakes are uniform, but this generally yields 12 pancakes.