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From cookbook author Leslie Cerier. Listen to Francesca’s interview with Leslie here.

Ingredients: 2 Tbs flaxseeds, 2 ripe bananas, 1 1/2 cups vanilla soymilk, 1 Tbs honey, 2 tsp safflower, almond or canola oil, 1 1/2 cups teff flour, 1 Tbs baking powder, 1/2 tsp cinnamon, 1/4 tsp salt.

1. Place flaxseeds in a blender and grind until powdery. Add bananas, soymilk, vanilla, noney, and 1 tsp of the oil. Blend well.
2. Combine the flour, baking powder, cinnamon, and salt until well combined.
3. Heat the griddle, cast iron skillet, or large frying pan over medium heat. If it doesn’t have a nonstick surface, brush with remaining oil. Drop heaping tablespoons of batter onto the hot griddle and cook 1 and 1/2 minutes, or until the tops are bubbly and the edges are dry. Using a spatula, turn the pancakes over and cook another minute, or until the bottoms are brown.
4. Serve immediately with your favorite topping.

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For a Change

• Add 1/4 cup coarsely chopped pecans or walnuts.
• Use maple sugar or rice syrup instead of honey.
• Replace soymilk with juice.
• Add 2 eggs to blender with bananas for added protein [note from Writer’s Voice: this also made the pancakes spread easier in the pan.]