Ginger Bread Pancakes
- Number of Servings: 1
Ingredients
Makes 6 - 7 small pancakes 2 flax eggs (2 tbsp ground flaxseed and 6 tbsp water)1/2 cup buckwheat flour 1 tsp baking powder2 tsp ginger1 tsp cinnamon1 ripe banana1/2 cup non-dairy milk of choice Oil of choice (I use coconut) for cooking
The first thing you need to do is make the flax eggs; to do this mix the ground flaxseed and water together in a cup and leave it in the fridge for at least 30 minutes to thicken up. If I'm making the pancakes for breakfast I usually prepare the flax eggs the night before and leave them overnight so they become super thick - this also means that I can get started on making my pancakes straight away in the morning.
When your flax eggs are ready you can begin making your pancakes. Sift the flour, baking powder and spices into a bowl and stir them all together. Mash your banana into a pulp (you can leave out a few slices for decoration if you want) then add it into the bowl along with the non-dairy milk and flax eggs. Mix all the ingredients well until everything is incorporated.
Heat your oil of choice in a frying pan over a medium heat; I have a non-stick frying pan so I only have to use a tiny amount of oil but you may need to use more if you don't have one. When the oil has heated up pour about 1/4 cup of the batter into the centre of the pan and spread it out slightly with a spoon, forming a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. Repeat with the rest of the mixture, add any toppings you desire and enjoy!
Serving Size: 6-7 Small Pancakes
Number of Servings: 1
Recipe submitted by SparkPeople user CAAITLIN_EMMA.
When your flax eggs are ready you can begin making your pancakes. Sift the flour, baking powder and spices into a bowl and stir them all together. Mash your banana into a pulp (you can leave out a few slices for decoration if you want) then add it into the bowl along with the non-dairy milk and flax eggs. Mix all the ingredients well until everything is incorporated.
Heat your oil of choice in a frying pan over a medium heat; I have a non-stick frying pan so I only have to use a tiny amount of oil but you may need to use more if you don't have one. When the oil has heated up pour about 1/4 cup of the batter into the centre of the pan and spread it out slightly with a spoon, forming a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. Repeat with the rest of the mixture, add any toppings you desire and enjoy!
Serving Size: 6-7 Small Pancakes
Number of Servings: 1
Recipe submitted by SparkPeople user CAAITLIN_EMMA.
Nutritional Info Amount Per Serving
- Calories: 460.6
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 533.4 mg
- Total Carbs: 74.9 g
- Dietary Fiber: 24.4 g
- Protein: 18.8 g
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