Name: Wheat Free Fluffy Banana Pancake Recipe (with Flax Seeds)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 to 6
Cuisine: Clean Eating
Ingredients: 2 1/4 cups sprouted spelt flour (such as One Degree Organics); 1/4 cup ground flax seeds; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1/8 teaspoon unrefined sea salt; 1 tablespoon pure vanilla extract; 2 organic (pasture-raised eggs (such as Vital Farms), lightly beaten); 1 3/4 cup unsweetened hemp milk (OR almond milk OR coconut milk); 2 tablespoons melted extra virgin coconut oil (plus more for cooking); 2 ripe bananas (mashed)

Description

Made with whole grain sprouted spelt flour and flax seeds, this wheat free fluffy banana pancake recipe is super healthy and SO super good!

Scale

Ingredients

2 1/4 cups sprouted spelt flour (such as One Degree Organics)
1/4 cup ground flax seeds
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon unrefined sea salt
1 tablespoon pure vanilla extract
2 organic (pasture-raised eggs (such as Vital Farms), lightly beaten)
1 3/4 cup unsweetened hemp milk (OR almond milk OR coconut milk)
2 tablespoons melted extra virgin coconut oil (plus more for cooking)
2 ripe bananas (mashed)

Instructions

In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda and salt.
Make a well, or hole, in the center of the flour mixture and pour in the vanilla, eggs, hemp milk, and coconut oil. Whisk together thoroughly until just combined, but do not over-mix.
Gently fold in the masked bananas with a spatula.
Heat a well oiled griddle or skillet over medium heat. When the oil is hot, ladle about 1/4 cup batter per pancake. Cook pancakes about 2 minutes, carefully flip and cook on the other side until center is cooked through. Serve warm.

Notes

Uncooked pancake batter can be stored in the refrigerator in a mason jar for up to 3 days.