Banana Pancakes

Props and styling by Shaina Maiman,
Assisted by Shiffy Dembitzer
Photography by Hudi Greenberger

When I tested this recipe, I kept having just one more. You’re going to love them too! They’re pareve and full of ingredients that are good for you. The banana precludes the need for adding any sugar. What better way to start your day than by eating something nutritionally sound with no added sugar?

YIELDS APPROXIMATELY 15 PANCAKES

• 1¼ cups flour (I used 80% spelt flour)
• 2 Tbsp ground flaxseed
• 2½ tsp baking powder
• ½ tsp salt
• full ½ tsp cinnamon
• 1 large or 2 small very ripe bananas, mashed
• 2 eggs
• 1 cup pareve (or regular) milk
• 1 tsp vanilla extract
• 3 Tbsp coconut oil, melted, plus more for greasing the pan
• handful mini chocolate chips, or to taste

Combine the flour, flaxseed, baking powder, salt, and cinnamon in a medium-sized bowl. Add the mashed banana, eggs, soy milk, vanilla, and coconut oil. Fold together until just blended. Do not overmix. (This is one of the secrets to successful pancakes.) Gently stir in chocolate chips. The batter will be thick and lumpy.

Spray a large nonstick frying pan with cooking spray. Add a little bit of coconut oil. Heat the pan over medium heat until it’s nice and hot. Pour batter by a quarter cupful into the pan.