Bananas, even organic bananas, are cheap and tasty year round. These banana pancakes use citrus zest in place of most of the salt and mineral-rich sorghum instead of maple syrup.
Why bananas and citrus in spring, when strawberries are in season? Because I don't have the time, money, or desire to eat strawberries fourteen times a week. In the summer, I go all local.
Active time: 20 minutes. Total time: 20 minutes. Yield: 4 servings, 3 pancakes each.
- 1 tablespoon flaxseed
- 3 tablespoons water
- 1/4 teaspoon canola oil or vegetable-oil spray for the griddle
- 2 tablespoons Earth Balance organic coconut spread, optional (28 grams)
- 1 1/2 cups water
- 1 cup white whole wheat flour
- 1 teaspoon sugar
- 1 1/2 teaspoons baking powder (optional)
- 1/2 teaspoon salt
- zest from one lemon or orange
- 1 banana
- 1/2 cup sorghum
- Make flaxseed "egg" by mixing 1 tablespoon ground flaxseed with 3 tablespoons water in a microwave-safe container, then microwave on high for 40 seconds. Stir mixture with a fork to get an eggy texture.
- Spread oil on a flat griddle or skillet with your fingers. Heat griddle to medium high or 370°F.
- Put coconut spread in a microwave safe container and heat on high until melted, about 15 seconds. Stir in flaxseed egg and water.
- In a medium bowl, stir flour, sugar, baking powder, and salt with a fork to mix. Zest lemon over the flour mixture, then stir again. Stir wet ingredients into dry ingredients. Cut banana into quarters lengthwise, then cut crossways into 1/2-inch sections. Stir banana into batter.
- Spoon or ladle batter onto hot griddle. Cook until bubbles stop rising in the pancakes and bottoms are golden brown, about 3 minutes. Flip pancakes with a spatula and cook on other side for another minute, until both sides are browned.
- While pancakes cook, heat sorghum in a microwave-safe container on medium for about 30 seconds until hot. Serve pancakes hot, topped with hot sorghum. Refrigerate or freeze extra.
- Watch me make flaxseed eggs here.
- Organic sorghum and organic maple syrup both cost about fifty cents per one-ounce or two-tablespoon serving. Sorghum has more calcium, iron, magnesium, and vitamin B-6 for strong bones and energy. I love the complex taste, too.
- I got a big jar delicious organic sorghum from Sandhill Farm in Missouri and am about to order another one. It arrived in just a few days as promised. I hope I'll get a chance to visit their egalitarian intentional community on an upcoming tour.
- If you know about other sources of organic sorghum, please post them in the comments. North Carolina farmers, help me keep it local!