Breakfast

Janet0116 Banana Flax Pancakes is for Breakfast.

Janet0116 Banana Flax Pancakes takes several minutes to prepare.

Janet0116 Banana Flax Pancakes takes several minutes to cook.

Janet0116 Banana Flax Pancakes makes 2 servings.

The ingredients for Janet0116 Banana Flax Pancakes are:

*Hodgson Mill Multi Purpose Baking Mix - Gluten Free (1/4 cup dry, 30g), 2 serving (remove)
*Almond Milk - Silk Pure Almond (Original), .5 cup (remove)
Egg, fresh, 1 large (remove)
Banana, fresh, .5 medium (7" to 7-7/8" long) (remove)
Baking Powder, .5 tsp (remove)
**Flax Seed Meal (ground flax), 1.5 tbsp (remove)
Vanilla Extract, 1 tsp (remove)
Salt, 1 dash (remove)

Here is how you make Janet0116 Banana Flax Pancakes:

Mash banana in a medium bowl, add egg and lightly beat. Add almond milk & vanilla and whisk all together. In a small bowl, add baking mix, baking powder, flax meal and salt. Mix with fork. Dump dry mix over wet and lightly whisk to combine.Cook in a lightly greased skillet as you would regular pancakes.Makes 4 large pancakes. Delicious topped with almond butter and a light drizzle of sugar free syrup!Number of Servings: 2Recipe submitted by SparkPeople user JANET0116.

The nutritional information for Janet0116 Banana Flax Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 208.5

• Total Fat: 6.0 g
• Cholesterol: 106.3 mg
• Sodium: 268.9 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 5.5 g
• Protein: 8.8 g