I realize I have a pancake problem, and I’m not sorry. Pancakes are good any time of day, and they can be made paleo, gluten-free, whole grain, and with or without dairy. You can slip vegetables into any pancake batter, and you don’t have to turn on the oven to get cake. Without furthering this ode to pancakes, here’s how you can enjoy a batch all by yourself. Late dinner? Done. Sleep past breakfast? You got this. Not in the mood for leftovers? Banana pancakes. The banana is essential, as there is no other vegetable oil or butter in the batter, and I also skip any kind of sweetener. I make these dairy free using almond milk and smother them with coconut oil and maple syrup; you can use butter and a sprinkle of your favorite topping. It is essential these are cooked on a hot griddle and eaten immediately!!
1 scant c whole-grain white flour
1/2 tsp baking powder
Dash ground nutmeg
1/8 tsp salt
3/4 c + 1 tbsp milk
1 tsp flax seeds
Dash vanilla extract
In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. Add milk, eggs, and banana; smush and mash together until mostly homogenized. Sprinkle in flax and vanilla; stir to combine. Cook by 1/4 cupfuls on a hot, well-greased griddle until bubbles appear on top; flip and cook til both sides are beautifully browned. Serve hot with butter or coconut oil and a healthy portion of maple syrup.