Banana Pancakes



  • 2 ripe bananas
  • 4 tablespoons 100% white whole wheat flour
  • 2 tablespoons ground flaxseed


  1. Mix 2 tablespoons ground flaxseed with 6 tablespoons water.  Set aside for a few minutes so the flax will absorb the water.  This will act as the egg since eggs are off limits.
  2. Mash bananas in a bowl with a fork.
  3. Add in the flour.  Add in the flax mixture and stir to combine.
  4. Heat a large nonstick skillet or griddle over medium-high heat. Spoon batter onto skillet. An ice cream scoop works great for this!  Cook until tops are covered with bubbles and edges look brown. Carefully turn pancakes over.  Cook 2 more minutes or until bottoms are lightly browned.

Since butter and maple syrup are not allowed on the fast, fresh berries make a great topping!

Makes six pancakes.

Adapted from