Our lazy Sunday mornings consist of making a large breakfast and enjoy it together over leisure conversation while blocking out the rest of the world. No TV, no newspaper, just the company of each other and our puppy. It’s been a tradition since I was young and I remember waking up on the weekend to the smell of breakfast being made with my Dad asking from the kitchen how I would like my eggs. Well the food has changed but not the tradition of sitting down and enjoying the time together. Just like my Dad, my favorite meal of the day is breakfast so I am constantly looking for ways of making my classic Sunday breakfasts’ healthier. One of my best-loved Sunday morning options are these scrumptious Cinnamon Pancakes, warm tasting, sweet and overflowing with fruit. Selene at Veganlicious had the genius idea of adding bananas as the binding agent and I had to make my own version! Thanks Selene for the inspiration! Serve these Cinnamon Pancakes with Lavender Honey or warm Maple Syrup!
- 1 c Ground Flax or 3/4 c Whole Flax
- 2 Bananas
- 1 1/2 tbls Maple Syrup or Agave Nectar
- 1 tbls Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Allspice
- 1/2 tsp Cloves
Grind the flax using the flat blade in a Magic Bullet, personal blender or grinder until a meal forms. Empty into a medium size bowl. Blend the rest of the ingredients and empty into the bowl with the flax meal. Lightly fold the mixture together and let sit for 5 minutes while you prepare the Fruit Topping. This will allow the flax meal to become thicker.
- 2 Bananas
- 3/4 c Mixed Berries
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
Slice the bananas lengthwise about 1/4 inch thick. Wash the berries and dry with a paper towel.
To assemble, divide the sticky, thick Cinnamon Pancake batter in half over two large plates. Using a spatula smooth out the surface into a round circular pancake form. Top with the banana slices and sprinkle with cinnamon and nutmeg. Top with the mixed berries and drizzle with Maple Syrup, Honey or Agave Nectar.
Makes 2 large Pancakes