Serves: 5
Total Calories: 114
Yield: 25 Three Inch Pancakes

2 tablespoons flaxseed
2 ripe bananas
1 1/2 cups vanilla soy milk
1 tablespoon vanilla extract
1 tablespoon honey
2 teaspoons safflower, almond, or canola oil
1 1/2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

1. Place the flaxseeds in a blender and grind until powdery. Add the bananas, soymilk, vanilla, honey, and 1 teaspoon of the oil. Blend well.

2. Combine the flour, baking powder, cinnamon, and salt in a large mixing bowl. Add the banana mixture and stir until well combined.

3. Heat a griddle, cast iron skillet, or large frying pan over medium heat. If it does not have a nonstick surface, brush with the remaining oil.

4. Drop heaping tablespoons of batter onto the hot griddle and cook 1 1/2 minutes, or until the tops are bubbly and the edges are dry. Using a spatula, turn the pancakes over and cook another minute, or until the bottoms are brown.

5. Serve immediately with your favorite topping.

For a Change . . .
• Add 1/4 cup coarsely chopped pecans or walnuts to the batter.
• Use maple sugar or rice syrup instead of honey.
• Replace the soymilk with juice.
• Add 2 eggs to the blender along with the bananas for added protein.

Nutritional Facts:

Serves: 5
Total Calories: 114
Calories from Fat: 30

More Recipes from the Going Wild in the Kitchen Cookbook:
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Cranberry-Banana Smoothie
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Coconut Pecan Granola
Super Breakfast Porridge
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Goat Cheese Omelet with Chanterelle Mushrooms and Ramps
Scrambled Tofu with Garlic Scapes
Scrambled Tofu with Tomatoes and Fresh Basil
Berry Good Waffles
Applesauce Pancakes
Teff Banana Pancakes
Banana-Blueberry Pancakes
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Blueberry Muffin Cake
Blueberry Cornbread