Banana flax seed (seriously?) pancakes

When the Beast came along, I was worried about my baby milk supply and gathered ingredients to make some super yummy lactation cookies my sister told me about (I’ll add that recipe too). With a bag of flax seed meal and a canister of brewers yeast in my cabinet I’ve been in search of recipes to use them. The Bee and I love banana pancakes, and these have been a BIG hit. I make the batch,¬†freeze any we don’t eat in a ziploc with wax paper between, and reheat them in the toaster.

I found the bones of this recipe using Pinterest; it’s on Yummly, but originally posted by Isabelle Boucher on¬†Crumb. I updated the ingredients to what I actually use.


1 1/2 cups King Arthur white wheat flour
1/4 cup flax seed meal
2 1/2 tsps baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
2 bananas (medium ripe, mashed)
1 1/4 cups milk
1/2 cup egg beaters
3 tbsps honey
3 tbsps can’t believe it’s not butter (melted, plus more for the griddle)
1/2 tsp vanilla extract

  1. In a mixing bowl, combine flour, flax seed meal, baking powder, cinnamon and salt.
  2. In a second mixing bowl, whisk together the remaining ingredients until combined. Pour the liquid ingredient mixture into the bowl of dry ingredients, and stir with a whisk until relatively lump-free.
  3. Heat griddle to 350 degrees. Grease lightly with can’t believe it’s not butter. When the butter starts to sizzle, I use my 3T cookie scoop to drop batter onto hot griddle.
  4. Cook for about 2 minutes, or until a few bubbles start to form on the surface, then gently flip over and continue cooking until golden brown, about 1-2 minutes longer.Remove from griddle and inhale immediately and repeat until all batter is used.


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