Combine ground flaxseed/chia seeds and the water in a cup. Mix well and leave to gel in the fridge for at least 30 minutes, or until it has become thick and gelatinous. Meanwhile, combine the almond milk and lemon juice in a cup and allow to curdle slightly to become buttermilk, this generally takes 20-30 minutes. Sift the flour, baking soda and baking powder into a bowl, and add the mashed banana, almond buttermilk, vanilla extract and flax eggs. Combine well and leave to sit. Preheat a frying pan to a medium heat and add a little coconut oil, and then add approximately 1/4 cup of mixture to the centre of the pan. Allow to cook for 2-3 minutes, or until bubbles form on the upside of the pancake, then flip and allow the other side to cook. Repeat for the rest of the batter, then enjoy topped with the rest of the banana sliced up and other fruit of your choice.
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|Serving Size: 1 Serving (2216g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1342 (19%)|
|Amt Per Serving||% DV|
|Total Fat 149.1g||199 %|
|Saturated Fat 71.3g||357 %|
|Monounsaturated Fat 41.3g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 249.7mg||77 %|
|Sodium 954.2mg||33 %|
|Potassium 10810.5mg||284 %|
|Total Carbohydrate 1288.3g||379 %|
|Dietary Fiber 180.9g||724 %|
|Sugars, other 1107.4g|
|Protein 231.6g||331 %|
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Calories per serving: 6941
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