2 tablespoons ground flax seeds
1/4 cup water
1 medium-size, ripe banana
1 1/4 cups nondairy milk
1 cup all purpose flour
1/2 cup white whole wheat flour
2 tablespoons sugar, brown sugar, or natural sweetener (I like to do 1/2 regular,
1/2 brown sugar)
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1. Preheat oven to 200 degrees F. In a blender, blend the flax with the water until thick. Add the banana and milk and blend until smooth.
2. Mix all remaining dry ingredients in a bowl. Pour wet ingredients into the dry ingredients. Mix until just combined (it's really important not to over mix).
3. Cook pancakes in a lightly oiled nonstick pan or griddle over medium heat. Cook on 1 side until small bubbles appear on top and edges are slightly brown, then flip and cook until other side is lightly brown.
Keep cooked pancakes warm in the oven while you prepare the rest.
Optional blueberry syrup: Take a small handfull of frozen blueberries, cover with desired amount of maple syrup, microwave, pour over pancakes. Yum!