Banana flax pancakes with cashews

I always end up having too many bananas. Ya’ll feel me?

I try and come up with different breads, cookies, and a lot of times I freeze them to have on hand for smoothies. I do love making pancakes on the weekend, and a banana-fied version of this is great for January when we are all trying to still enjoy the foods we love, albeit a bit healthier!

This recipe feeds 1, but you can easily double or triple for a larger family. It takes all of 5 minutes to put this batter together and this one is baby and husband approved!

1 ripe banana, mashed with a fork

1 egg, whisked

1/4 cup ground flaxseed

2 tbsp ground cashews (I usually put in a bag and then pulverize with the bottom of a jar or a mallet)

2 tbsp almond, oat or whole wheat flour (you can omit if you’d like or use any sort of flour you have)

1 tsp baking soda

1 tbsp cinnamon

Coconut oil, for pan

Combine wet ingredients thoroughly. Combine dry ingredients (flax seed through cinnamon) in a separate bowl and then slowly fold the dry ingredients into the wet.

Heat pan or skillet on medium heat and add in 1 tbsp of coconut oil. Once liquified, add heaping spoonfuls of batter. Flip after about 3 minutes, once pancakes start to brown. Remove from pan and repeat with extra batter.

The insides will still be a bit soft and warm through, but that’s the bananas doing their thing. Top with maple syrup, almond or peanut butter, some fresh fruit, a dollop of yogurt or some grated fresh ginger! The possibilities are endless!

Have a great day, all!

xx