I hadn’t originally intended for these to be banana bread pancakes, but that’s what they came out tasting like. I went to the refrigerator to make Little Man some pancakes and discovered that I had no milk and no eggs. How on earth did that happen?! I did, however, have almond milk, overripe bananas, flax and chia seeds.

From my endless perusing of internet blogs, I knew you could make a flax “egg” and a chia “egg” by mixing aforementioned ingredients with water and letting it sit for about 15 minutes. So I figured, why not try both? I also knew almond milk would be an equal substitute for regular milk and bananas would add a nice sweetness and richness to the pancakes.
Since I was feeling experimental and I had recently ground a bunch of grains and frozen them, here is the recipe that developed. It made a LOT of pancakes, which incidentally, are Vegan. You don’t need to go nuts with the flours like I did, but they were really good this way. I would definitely add the almond flour though, you can really taste that one and it gives these pancakes a great richness and depth.

1/2 cup white whole wheat flour
1/2 cup spelt flour
1/4 cup millet flour (adds a nice nuttyness!)
1/4 cup oat flour
1/8 cup almond flour
1 cup almond milk
1 tbsp ground flax seeds
1 tbsp chia seeds (NOT ground!!!!)
1/4 cup water
1 very ripe banana
3 tbsp apple sauce
1 tbsp vanilla
dash cinnamon
1 tbsp baking powder
1 tbsp baking soda
1 tsp apple cider vinegar
pinch salt

(note: the apple cider vinegar reacts with the baking soda to aerate the pancakes and them super light and fluffy)

1) Add the chia seeds and flax to the water and let sit for 10-15 minutes.
2) Mix the dry ingredients together
3) In a separate container, mash your banana and mix the wet ingredients, except the apple cider vinegar
4) Incorporate the dry ingredients into the wet
5) Add the apple cider vinegar and mix well
6) Drop by spoonfuls/1/4 cup fulls depending on how big you like your pancakes, onto a medium hot skillet. Wait until the pancake bubbles and flip. Do not flip early, they will make a big goopy mess. A yummy goopy mess, but a goopy mess none-the-less.

These pancakes are not super sweet by themselves. If you wanted to, you could add honey, real maple syrup, coconut sugar or evaporated cane sugar to tast. I made a second batch and added 3 tbsp coconut sugar and they didn’t even need syrup.