Looking for a guilt-free breakfast? These multigrain banana pancakes are perfect for those with many food allergies, and they taste pretty great too.
- 1 cup (121 grams) all purpose flour
- 1 cup (121 grams) white whole wheat flour
- ½ cup (99 grams) sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 tablespoons hot water
- 2 tablespoons ground flax seeds
- 2 cups unsweetened almond milk
- 1 very ripe banana, mashed
- 6 tablespoons canola oil
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- In a large bowl combine the flours, sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a small bowl, whisk the water and flax seeds.
- In a medium bowl, whisk the canola oil, almond milk, mashed banana, vanilla, and vinegar. Add the flaxseed mixture and stir to combine. (There will be a few lumps from the bananas).
- Add the wet ingredients to the dry ingredients and mix until combined, leaving a few lumps here and there and taking care not to overmix.
- Heat a large skillet over medium heat, or set a nonstick griddle to 375°F. Lightly grease with nonstick cooking spray.
- Using a ¼-cup measure, drop batter onto the lightly greased griddle. Cook on one side until many bubbles begin to form and start to break, about 2 minutes. Turn the pancakes and cook until the other side is golden brown about 1½ minutes. Serve immediately plain or with syrup, jam, or honey.
Pancakes may be individually wrapped in plastic wrap with parchment in between each pancake and refrigerated in a ziptop bag for up to 2 days. They may also be frozen for up to 2 months and reheated in the microwave or toaster oven.