March 17, 2013 – UPDATE: After lots of experimenting, I came up with a recipe for Banana-Cardamom Pancakes. Please let me know what you think, if you try it out. Thanks!
All the grocery stores are closed on Sundays in our new Swiss city, so I stocked up on groceries for today’s meals. We’ve been eating a lot of cold cereal lately, so I made a hot breakfast this morning: pancakes. Because we’re still living in our temporary apartment, I haven’t stocked up on all the baking basics yet. I whipped together a quick allergy-friendly pancake with ingredients I had on hand, including some King Arthur flax meal I picked up in the U.S. before we left. I was happy to find this flax meal because it’s processed in a facility free of the eight most common allergens.
Flax meal can serve as an egg substitute. Apparently, we can also use it a butter substitute. However, my box of flax meal advises not using it to substitute both in the same recipe. All you have to do is mix 1 T. flax meal with 3 T. water and let it sit for 10 minutes. This allows it to become gelatinous and take on an egg-like consistency. My oldest son enjoyed mixing this together and seeing the results, like a little scientific experiment in our kitchen.
We had old bananas that were being overtaken by fruit flies (no screens on the windows here), so I mashed one up and threw it in my pancake batter, along with the flax meal mixture, some flour, sugar, olive oil and soy milk. The results were a somewhat doughy and chewy pancake that we all could eat and enjoy.
Now if I can just figure out where they keep the yeast and baking powder at the grocery store!