Gluten Free vegan Banana Oat Pancakes

Flaxseeds can be used as an egg substitute! Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed. Use in place of one egg. (You can use pre-ground flaxseeds or grind them yourself in a spice or coffee grinder.) This is great because Flaxseeds are good for your health in many ways, they are high in omega-3 fatty acids which have great benefits for the heart. Each tablespoon of ground flaxseed contains about 1.8 grams of plant Omega-3s. 
   

INGREDIENTS

•  1 ¼ cup mashed bananas 
• 2 tablespoons coconut oil 
• 1 tablespoon lemon juice ( small lemon, juiced)
• 1 teaspoon honey or maple syrup
• Flaxseeds (instructions above)
• 1 cup gluten free oat flour*
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Top with coconut-milk whip-cream (Can be found at Trader Joe's)  

The reason I dont eat eggs: For several decades, eggs were believed to increase heart disease risk because of their high cholesterol content. Whole eggs (with the yolks) are undeniably high in cholesterol. In fact, they're the major source of cholesterol in most people's diets.

Two large whole eggs (100 grams) contain about 422 mg of cholesterol.

By contrast, 100 grams of 30% fat ground beef has only about 88 mg of cholesterol.

Up until very recently, the recommended maximum daily intake of cholesterol was 300 mg per day. It was even lower for people with heart disease.

Also, Several observational studies show an increased risk of type 2 diabetes.

In conclusion: Sticking to a plant based diet has no health risks so you know you are working at your optium potential and also getting the most from your diet. Switching to alternatives plant based will increase your energy significantly and also keep your body from disease and health risks in the future. 

INSTRUCTIONS

1. In a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
2. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
3. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
4. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
5. Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.
6. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. (If you’re using a non-stick electric griddle, you might not need any oil at all.)
7. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
8. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
9. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.