Form your flax eggs by combining the ground flaxseed and the water in a cup. Mix well and leave to gel in the fridge for at least 30 minutes, or until the flaxseed 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, grated carrot, 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 (2310g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1423 (20%)|
|Amt Per Serving||% DV|
|Total Fat 158.2g||211 %|
|Saturated Fat 72.1g||361 %|
|Monounsaturated Fat 42.9g|
|Polyunsanturated Fat 26.7g|
|Cholesterol 249.7mg||77 %|
|Sodium 1010.1mg||35 %|
|Potassium 11211.6mg||295 %|
|Total Carbohydrate 1301.3g||383 %|
|Dietary Fiber 188.7g||755 %|
|Sugars, other 1112.6g|
|Protein 236.2g||337 %|
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Calories per serving: 7083
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