Maple-nut Banana Muffin Pancakes

Serves 1

Ingredients

• 2 tbsp whole flax seeds, ground
• 6 tbsp water
• Small handful raw walnuts
• 6 tbsp spelt flour
• 1 tbsp coconut flour
• ¼ tsp baking powder
• ⅛ tsp baking soda
• ¼ tsp ground cinnamon
• 1 large banana, mashed
• 1 tbsp maple syrup
• ⅛ tsp vanilla bean paste
• 150 mL unsweetened almond milk (made using Ellie’s Best Nut Milk Bag)

For Topping

• Fresh banana slices
• 1 tbsp tahini
• ½ tbsp dried fruit, seed & nut mix
• Strawberries
• Blueberries
• Fig wedges
• 2 tbsp pomegranate seeds
• 2 tbsp peanut butter mixed with 1 tbsp water

Instructions

1. At least 30 minutes before making the pancakes, combine the ground flax seeds with 6 tablespoons of water. Stir and allow to sit to form your flax “eggs.”
2. Lightly toast the walnuts in a dry skillet, then crush them into your desired size.
3. In one bowl, combine the spelt flour, coconut flour, baking powder, baking soda, and cinnamon.
4. In a separate bowl, combine the mashed banana, maple syrup, vanilla bean paste, almond milk, and prepared flax eggs.
5. Add the dry ingredients to the wet ingredients. Add the walnuts and whisk just until combined.
6. Let the batter rest while a greased skillet or griddle heats up.
7. Scoop about ¼ cup of batter onto the skillet for each pancake. Cook until the edges appear dry, bubbles begin to pop, and the underside is browned. Carefully flip and cook the other side.
8. Keep finished pancakes warm in a 200°F oven while cooking the remaining batter.
9. Plate the pancakes and top with banana, tahini, fruit and seed mix, strawberries, blueberries, figs, pomegranate seeds, and the thinned peanut butter.
   

Recipe & photo by @maomaomango ✨