I love these pancakes for a couple of reasons. Reason #1 is that they are pancakes. Reason #2 is that thanks to the walnuts and flax seed you'll get some much needed Omega 3's. 

Makes 6 pancakes

1 1/2 cup flour

1 Tbsp baking powder

1 tsp salt

1 Tbsp sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

1 ripe banana (mashed)

1 1/2 cup almond or soy milk

1 Tbsp ground flax seed

2 Tbsp oil

1/2 cup chopped walnuts

Mix the flour, baking powder, salt, sugar, cinnamon and nutmeg in a large bowl. 

Peel the banana and place it in a medium bowl. With a fork, mash the banana really well until it's pretty smooth and creamy. Add the milk, flax seed and oil to the banana and stir until well combined. 

Add the wet ingredients and chopped nuts to the dry ingredients and stir until just combined. (It's ok if you still see some clumps of flour. Only human garbage over mixes pancake batter.)

Allow the batter to rest for about 10 minutes before you start to cook your pancakes. While the batter is resting you can start to clean up the mess you've made and begin to preheat your griddle. Test your griddle to see if it's hot enough by flicking a few drops of water on it. If they immediately sizzle and evaporate, you should be good to go.

Lightly grease the griddle and pour the batter onto it forming pancakes that are roughly 4 to 5 inches in diameter. Once you start to see the edges of the pancake start to look dry and you see some bubbles coming up to the top, flip the pancake and cook the other side until it's golden brown.

I keep my pancakes warm in the oven as I make them since there is a reason they are called hot cakes. No one wants a cold pancake.

Serve them with a real maple syrup (obviously) and side of fresh fruit or breakfast potatoes or both if you're feeling frisky.

Nutritional information: Per pancake 257 cal., 16 g fat, 5.5 g protein