ground flax and warm water in a small bowl and allow to sit until thick and
gel-like, about 5-10 minutes.
In a bowl whisk
together corn starch, flours, baking powder, baking soda, cinnamon and salt.
In a separate large
bowl, mash the bananas until very smooth, add in the vanilla, almond milk, corn
syrup, oil, and your flax mixture “Flegg”, whisk until well blended. Add flour mixture to wet ingredients and blend
well with a wooden spoon.
Preheat a large
skillet over medium heat. Once it is hot
add a teaspoon of oil or cooking spray to pan before adding your pancake
batter. Using a ¼ cup measuring scoop,
pour batter into pan leaving a bit of space between each pancake. Cook for about 3-4 minutes or until golden
brown, then flip and cook other side for another 3-4 minutes. Lower your heat if they start to get browned
too fast. Repeat until all batter is
Serve with fresh fruit and your favourite syrup.
*TIP* Try adding your
favourite add-ins like chocolate chips, chopped pecans or walnuts.