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Prepare your flax eggs by whisking 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to gel.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda and salt.
Make a well in the middle of the dry ingredients and add in the wet ingredients: maple syrup, thickened flax eggs, milk, coconut oil and mashed banana. Stir until just combined.
Heat a griddle or skillet over medium-low heat. Pour 1/3 cup of batter onto the heated griddle and spread it out to form a pancake shape (the batter will be thick). Let the pancake cook until bubbles start to appear around the edge. Then flip it over and cook the other side until golden brown and cooked through. Repeat the process with the rest of the batter.
Alternatively, you can make sheet pan pancakes. Preheat your oven to 425F/218C and line a quarter sheet pan with parchment paper. Spread the batter evenly in the lined sheet pan and bake for 14-17 minutes. Allow the pancakes to cool for a few minutes in the pan before using the parchment paper to lift the sheet of pancakes onto a wire rack to cool.
Serve the pancakes warm with maple syrup and whatever toppings you desire!