This past Sunday we had our annual Lenten Pancake Breakfast at church. The past couple years we’ve done “normal” gluten-filled pancakes, and a batch of Bob’s Red Mill gluten free pancakes. We normally use Ener-G Egg Replacer and a non-dairy milk. We’ve got parishioners with nut and coconut allergies, so I guess we’ll be sticking with rice milk from now on. This year when I was buying all the stuff, the grocery store I was at didn’t have Ener-G, so I went with ground flax.
It worked out well because I ended up using ground flax to make paleo-friendly* Lenten pancakes!
Now this part took forever. Cook the pancakes over medium high heat on a greased griddle until they are browned on the bottom. They’ll be extremely hard to flip before they’re browned. They’re sticky!! Once they seem to be done on the bottom, give them a flip. Get the spatula under the pancakes as quickly as possible, all at once, or it’ll most likely stick to the spatula (it sounds kind of scary, but it’s not so hard).
The pancakes are pretty sweet thanks to the banana, and they taste just like…bananas. Haha. They don’t really taste like pancakes, but they’re good. They definitely don’t need any syrup, but a sprinkling of cinnamon would be nice. Or maybe some warm blueberries. Or maybe ground walnut with a little honey. Or all of the above.
*I did a lot of googling about flax seeds. Some say they are paleo only when whole, some say not at all, but in general ground flax seed seems to be considered paleo, especially if the flax seeds are freshly ground. I am not an expert on the paleo diet.