So, you all know how I love my 1-minute muffin and all it’s permutations, right?
Well, I got thinking about using a banana it to make more of a pancake batter and a little on the sweet side. The result?
Grain free and gluten free. Now there are a couple tricks with this recipe, so maybe be drinking a cup of coffee while you prep breakfast.
Serves 1.
Ingredients:
- 1 ripe banana
- 1 egg
- 26 grams of ground flax meal (about 4 tablespoons, but please weigh)
- 1/4 teaspoon of baking powder
- cinnamon to taste. I use about 1 teaspoon!
- 1 tablespoon of water (optional)
First, a note about flax meal. I have found there is a difference in flax meal between brands, therefore the water may not be needed.
Bob’s Red Mill brand seems to be a little less absorbent than the brand pictured, so you may not need the water if you use Bob’s Red Mill.
Preheat a nonstick skillet over medium heat while you assemble the ingredients.
Mash the banana really well in a small bowl. When I say mash it, I mean mash it liquidy – like this.
If your banana is not super ripe, pop it in the microwave for 20 seconds or so and it will soften right up for mashing.
Now add the flax meal and baking powder:
Mix well.
Add the water if you need to make sure you have a loose batter. Now is the point you want to work quickly. Flax will thicken up as it sits.
Give the pan a quick spray with nonstick spray. Pour the mixture into 3 relatively equal cakes (I seem to have problems with this). Spread the batter a little to make the cakes thinner so they cook all the way through.
Keep the heat medium so that you cook the cakes throughout without burning them. You may be tempted to raise the heat. Don’t do it. Check the bottom of the cakes with a spatula and flip them when lightly browned on the bottom. Be gentle!
Cook for another couple minutes on this side until cooked through.
Plate up and enjoy!
These are moist and sweet and very banana tasting. Top as you like.
Nutritional stats for 3 flaxjacks (the entire batch)
Calories: 245, 14 g of fat, 23 g of carbs, 11 g of fiber, 13 g of protein.
Note, there will be a bit of variation in calories depending on the size of your banana. (no jokes, please).
If you don’t want to bother with making pancakes, just spread the batter into a waffle iron!
Love the name flaxjacks!!
Well, shoot, if we can’t make banana-size jokes, what’s the point? 🙂
Thanks for the recipe, Lori. I saw a variation of this the other day with applesauce and I was thinking it might be good with cranberries. I’m thinking this one would be good with a couple or ten mini chocolate chips.
Normally I made the muffin with applesauce in place of the oil people usually use – and it comes out well. I hadn’t thought of adding cranberries!
Very interesting! I’m wondering what it would be like if you added more moisture and let the flax absorb some of the liquid, like let it set 20 minutes before cooking. Yes on the more spices. That fruitcake I just made had a TON of spices in it and I am convinced that that is partly why it is so dellicious.
I’ve always loved banana pancakes so I bet I would love these. Plus I have almost an entire bag of flax meal in the fridge that needs to be used. 🙂
What do you mean no banana jokes – come on!!! 😉
I never knew that about popping the bananas in the microwave to soften up!! On high??
These look great!!!
Evidently we’ve all got a bunch of banana jokes we need to get out of our systems lol!
I think I spied some flax meal in my cupboard the other day. I don’t even remember buying it but since it’s there I should give these a try.
What a great idea Lori! I have flax in my pantry too – and bananas that are in desperate need to be used up!
ah, ha, ha….its not the size of the banana that counts….it’s how you use it. Sorry, Someone had to say it…may as well be me and my childish humour. Have a great day Lori, thanks for this stellar looking recipe.