In a medium bowl mash banana and add milk, vanilla, agave or honey, sunflower kernels and ground flax seed.
In another bowl, mix the remaining dry ingredients. Slowly add the wet ingredients to the dry ingredients. You can add a little more milk if the batter is too thick.
Spray a large skillet or griddle pan with non stick cooking spray. Take 1/4 cup of the batter to form each pancake. You can also make mini pancakes if you like.
Cook over low to medium heat for bout 2-3 minutes on each side til the pancake rises slightly and forms bubbles and is golden brown. Top with cut fresh bananas, syrup and pecans. Enjoy!
This pancake recipe makes about 10 or so pancakes depending on how big you choose to make them. I can only eat 2 at a time so I put the rest of the cooked pancakes in the fridge for a quick breakfast during the week in a ziplock bag. They reheat nicely for about 1 minute for 2 pancakes. Easy peasey!
