At three grams of fiber per pancake, these aren’t your typical flapjacks. This recipe from Cook Smart, Eat Well uses ground flaxseed to increase the fiber and omega-3 fatty acids, as well as mashed bananas to replace oil. Consider adding berries or banana slices on top to decrease the need for additional added sugar.

Shopping List: Ground flaxseed, bananas

Check For: All-purpose flour, baking powder, sugar, salt, skim milk, eggs, vanilla, cooking spray

Servings: 12

Author: Jennifer A. Welper, Wellness Executive Chef

Recipe Category: Breakfast

Nutritional Information Per Serving (1 pancake)

• 130 calories 
• 4 g fat
• 170 mg sodium
• 18 g total carbohydrate 
• 5 g protein

Ingredients 

• 1 cup ground flaxseed
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 ½ cups skim milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ¼ cup mashed bananas

Directions   

1. In a medium bowl, combine the flaxseed, flour, baking powder, sugar and salt.
2. In another medium bowl, combine the milk, eggs and vanilla extract.
3. Make a small indentation (a “well”) in the middle of the dry ingredients, and slowly add the wet ingredients to the dry while whisking.  Add mashed bananas to the mixture.
4. Lightly coat a large sauté pan or griddle with cooking spray and preheat to medium heat.
5. Place ¼-cup scoops of batter in the pan.  The pancakes should be golden on each side.
6. Due to the heaviness of the flaxseed, these pancakes may take a longer time to cook through.  Lower the heat if necessary. 
7. A pancake is done when it feels firm to the touch instead of mushy. 

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Additional References and Notes:

• In addition to sliced bananas, enjoy these pancakes with fresh blueberries and a sprinkling of cinnamon or powdered sugar.