Prepare flax “eggs” by stirring the ground flax seed with water in a small bowl. Allow this mixture to sit and thicken, stirring occasionally, for 10 to 15 minutes, or until it is the consistency of beaten eggs.

Mash the bananas in a large mixing bowl until creamy. It’s okay if they are a little clumpy, but try to get most of the chunks to mash.

Transfer the flax “eggs” to the mixing bowl along with the rest of the ingredients. Stir well to combine - a very, very thick batter will form. This is normal!

Add 1 to 2 tablespoons of coconut oil, avocado oil, or cooking oil of choice to a large non-stick skillet (enough to coat the surface). Heat to medium or medium-high (depending on how hot your stove top runs).

Once the skillet is hot, grab some of the pancake batter and roll it into a ball. Then press the batter into a disc (pancake shape) and place on the hot skillet. Cook 2 to 3 minutes, until crispy, then flip to the other side and cook an additional 2 to 3 minutes, or until pancake is cooked through. Flip a third time for good measure and allow pancakes to cook another 1 to 3 minutes. Note that these pancakes require more cook time than regular pancakes made with all-purpose flour. Repeat for remaining batter.

Serve pancakes with choice of pure maple syrup, almond butter, fresh fruit, raspberry chia seed jam, etc.