I am addicted to these scrumptious pancakes.
There are so many layers of flavor and they are super quick and easy to make. Have them for breakfast or as a snack.
What really kicks these pancakes up a notch is the addition of unsulfured blackstrap molasses as a sweetener. This molasses is not only low glycemic but also nutrient dense. It adds a dark rich color and taste to the pancakes. Since I add a sweetner to the pancake batter, I do not use syrup as a topping-- it's a great way to manage your calories and sugar.
Unsulfured blackstrap molassess is known for its dense mineral content. Iron, magnesium, potassium and calcium are the heavy hitters in this natural product. It also has B vitamins and folate.
With the addition of flax and coconut you are also getting great healthy fat and fiber. I love the combo of banana and coconut in the pancakes but you may omit either and they will be just as good.
Here's the recipe:
(all organic where possible)
1 cup Pamela's (gluten free) Baking & Pancake Mix
1/4 cup unsweetened shredded coconut
2 tbsp coarsley ground flaxseeds
1 banana (I prefer slightly under ripe to keep the glycemic index down. You will just have to work harder to mash it.)
1 tbsp unsulfured blackstrap molasses (you can also use agave nectar)
1 tbsp coconut oil
1 cup water
~Makes about 6 medium sized pancakes
Mash the banana into the ingredients and mix all ingredients in a large bowl. Try to get most lumps out but there will be some because of the banana.
Pour about 1/4 cup of the batter to form a pancake on a hot, lightly oiled griddle. (I use sunflower oil for the pan).
Look for bubbles and flip pancake when first side seems done. Cook on other side until finished.
Serve immediately and top with sliced bananas and shredded coconut.