Good morning, dearests. Time to get up. Warm pancakes waiting for you downstairs.
What? You don’t want to wake up? Got sand in those sleepy eyes? I know. It’s early. Suppose I put a dollop of butter on your stack of flapjacks.
Lyssaaaa. Beccaaaa. Wake uuuuuuup. If you come out from under those covers, pull on socks and shoes and comb your hair, I’ll give you a piggyback downstairs. And fresh blackberry syrup atop your pancakes.
Now, we’re talking. Good morning, kiddos. Welcome to the breakfast table. Girls, your hair looks–um–er–a little mussed. But, still you tried. Thank you. Andrew, honey. Your socks don’t match. {Sigh.} We’ll get to that after we eat.
No, no, Jakey. Don’t stab your fork in the pancakes until after the prayer. Okay, my sweet lambs. Fold your arms. Let’s bless this breakfast.
Banana Flaxseed Pancakes
We food bloggers sometimes make food far too difficult. We write about food, talk about food, obsess over recipes, and put together all sorts of bizarre ingredients when really, all a human soul truly needs to survive are some of the simplest forms of sustenance. Like these banana flax pancakes. Home mixed in minutes. Simply amazing. This recipe requires only a few basic ingredients, and can be whipped up in nearly the same amount of time as it would take you to beat up a store-bought pancake mix, but here you do it with far less preservatives than the packaged stuff. The extra time it takes to make these from scratch is well worth it. The result is so simple, so wholesome, so flavorful, so pretty. Such a perfect way to get your morning started. Topped with a basic blackberry & vanilla bean syrup, you’ll likely be just as enamored by these homecooked pancakes this morning as my rather sleepy children were today. Enjoy.
2 ripe bananas
1/2 c. ground flaxseed
1 ½ c. whole wheat flour
2 eggs
1 tsp. baking powder
1 T. white vinegar
1 T. olive oil
Pinch of salt
1-2 c. almond milk
In a large bowl. Mash bananas. Add all other flaxseed, flour, eggs, baking pwder, vinegar, olive oil and salt. Begin beating mixture together, add almond milk a little at a time until the mixture reached the appropriate pancake batter balance (thin enough to pour, thick enough to not puddle all over your griddle.) Bake on a heated griddle or skillet. Serve with blackberry syrup.
You could use frozen blackberries with this recipe, but I think fresh are so much more vibrant. And, if you’re wondering how a quaint lil’ kitchen such as my own has vanilla beans, please know it’s Costco. You can get a handful of them for your spice cupboard for less than 6 bucks.
2 c. fresh blackberries
1 ½ c. sugar
¾ c. water
Vanilla bean, split in half
Place all ingredients in a large saucepan. Stir together over medium high heat just until the mixture begins to boil. Serve immediately over Banana-Flax Pancakes
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