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.

servings: 2
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
Heat coconut oil in a skillet over medium heat. Mash banana with a fork in a medium size bowl. In a separate small bowl combine flaxseed meal and water and stir; set aside. Combine hemp seeds, chia seeds, almond flour, baking powder, cinnamon and salt in another small bowl. Add flax mixture into banana, and combine evenly. Add the dry ingredients into the wet ingredients and mix to an even consistency is reached. Scoop 1oz portions into the pan and allow to cook for about 2-3 minutes. The pancakes will be dense, so feel free to lightly push down on them with the back of the spatula. Allow to cook on the other side for 2-3 minutes. Serve with whatever topping is desired!

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