These pancakes are a moment I look back on with great regret. I’m in the midst of a great banana kick. Like a 2 bananas a day habit that I just can’t shake. When I made these last Saturday morning, I only had 1 banana left. My choices were A. slices it up and put it on the pancakes (looks pretty, tastes even better) B. ration it throughout the day or C. peel it with the intent of slicing, and instead inhale the whole thing without even realizing. Obviously I went with C, because I’m a well-rounded human being who definitely has self control.
These pancakes have the perfect texture to go with slices bananas, too. Nutty, multi-grain flavor like you’d get from a restaurant pancake, only there’s not really nuts in them. The flax adds a nice nutty flavor and texture, though you could top with some toasted pecans if you’re feeling fancy.
Josh had a migraine when it came time to photo these (and eat them — so I may or may not have eaten his, too. I definitely stole his Field Roast breakfast sausage off of his plate), so the photos are a little meh. So I guess that’s reason enough to make these again and top with bananas! I’m well stocked now: I bought 10 yesterday. But there’s only 8 left. JK. 7. BTW, does anyone else get migraines? Josh’s are pretty incapacitating, I’d love if anyone had any tips! He normally takes some pain killers, maybe some caffeine, and takes a nap on our super amazing sleeping couch. Sadly, pancakes are not a migraine cure.
2 c milk, not too cold or the butter/oil will harden (I used unsweetened almond milk)
Preheat a griddle to 300 degrees C or a heat a nonstick skillet over medium/low heat.
Stir the flour, oats, baking soda, salt, chia seeds, and flax until well mixed. Add the remaining ingredients and stir until just combined.
Let rest for 5 – 10 minutes to allow the chia to gel slightly and the oats to get a little soft.
Spritz your griddle with nonstick spray. Pour batter by the ¼ c onto the griddle.
Cook for about 5 minutes before flipping — the edges should look set and the spatula should easily slide under to flip. Cook an additional 3 minutes, until golden brown.
Serve topped with maple syrup, bananas, pecans — whatever your favorite toppings are.
You can shave off 50 – 70 calories by swapping the butter for more milk, but the pancakes are much more luxurious with a little added fat. Nutritional estimate is using unsweetened almond milk. 9 grams of fiber! That’s about ⅓ of the dairy recommended amount. Great start to the day.