This recipe is a derivative of the trending 2 ingredient– egg and banana– pancake batter. I wanted to come up with a vegan alternative that contained even more fiber and density, as the aforementioned option is a rather thin viscosity.
Because I wanted this to be a completely vegan meal, I chose coconut oil to fry the pancakes in. I find that dressing the pancake in fat (butter) after is unnecessary because of the oil that is absorbed during the frying process. Please always use organic local or Vermont maple syrup only.
Feel free to top with dark chocolate chips, berries, nuts or any other topping of choice. Pictured above, I added a little whipped coconut cream and toasted coconut flakes.
total time: 10 mins
- 1 tablespoon extra virgin coconut oil
- 1 banana
- 2 tablespoons ground flaxseed meal
- 1/3 cup water
- 1 tablespoon hemp seeds
- 1 tablespoon chia seeds
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt