Low Sodium Vegan Banana Pancakes

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water
2 medium ripe bananas, mashed (about ¾ cup)
1 cup plant-based milk
1 tbsp maple syrup
1 tsp vanilla extract
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp coconut oil or neutral oil, for the griddle

For serving

maple syrup, for serving (optional)
sliced banana, for serving (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a large mixing bowl, mash the bananas with a fork until mostly smooth with only small lumps remaining. Whisk in the plant-based milk, maple syrup, vanilla extract, and the flax gel until well combined.

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