We are a huge fan of flaxseed pancakes and this updated version with mashed bananas brings just the perfect amount of sweetness to these healthy, fiber-packed pancakes. They are filling, easy to make, and work for Whole30 and Paleo diets.
Simple 3 ingredient banana pancakes are one of my favorite go-to breakfasts. They are easy, low calorie, and after a little practice can be made in just a couple of minutes. However, on days when I have a workout planned or just wake up feeling hungry, I like to use flaxseed meal instead of flour in my banana pancakes to add extra fiber and protein. This keeps me feeling full longer. Add nut butter, yogurt, or fresh fruit on the side for a breakfast will keep you full for hours.
Another reason I love these pancakes is that flaxseeds are a powerhouse when it comes to nutritional density. They are packed with Omega 3's, a healthy fatty acid, that helps reduce cholesterol and supports heart health. They are also high in fiber, protein, vitamins, and minerals including folate and calcium.
Lastly, for anyone who has tried and not loved flaxseeds in the past, this is an easy way to introduce this healthy seed. The banana becomes the predominant flavor in the pancake and mellows out the flavor of the flaxseeds. They take on a nutty flavor that's actually really delicious with the banana, vanilla, and cinnamon.
What kind of flaxseed is the best for pancakes?
There are two different types of flaxseed, brown and golden, which differ both in color and flavor. Golden flaxseed and golden flaxseed meal has a milder flavor that is better for cooking in most cases. It results in better pancakes especially since it lets the flavor of the banana come through.
Tips and Recipe Ideas
- If you don't use the pancake batter right away, it will thicken from the flaxseeds. If your batter becomes too thick, simply thin it out with some water or unsweetened almond milk.
- For an added boost of protein, add some peanut butter to your batter. It adds great flavor, healthy fats, and protein.
- If banana isn't your favorite thing, you can make these pancakes with canned pumpkin instead. You may need to add a sweetener as well since the pumpkin isn't as sweet as banana.
- This will come out the best with really ripe bananas. Don't be scared to let your bananas get really brown and ripe.
- Toppings make everything better so don't shy away from adding berries, nut butter, yogurt, honey, maple syrup, or butter to your pancakes.
- If you want to tone down the flaxseed flavor or get a more traditional texture, you can swap in almond or whole wheat flour for half of the flaxseed meal.
How to store flaxseed pancakes?
Flax pancakes will keep in the fridge for 5-7 days. Store them in an airtight container and reheat them in the microwave, toaster, or pan. These pancakes can also be frozen and will last in the freezer for up to 3 months. Reheat in the same way.
How to make flaxseed meal?
It is easy to make your own flaxseed meal from whole flaxseeds if that is what you have on hand. Simply add the flaxseeds to a high powered blender and blend until they resemble a powder. Store your flaxseed meal in an airtight container and store in a cool, dark place to preserve the nutrients. Some of the nutrients in flaxseed meal degrade when stored in an area with lots of light.
Are flax pancakes keto friendly?
These flax pancakes do not work well for low carb and keto diets since they use banana as a natural sweetener. For a more keto-friendly pancake, make these with canned pumpkin puree or make the flaxseed pancakes linked at the beginning of the recipe.
Looking for more pancake recipes?
- Four Ingredient Healthy Pumpkin Pancakes
- Low Carb Almond Flour Pancakes
- Strawberry Banana Oat Pancakes
- Almond Flour Pancakes with Flax
This post was originally shared over five years ago but has been updated with new tips and photos.