Pancakes

1. In a cup, stir 1 tablespoon flaxseed meal with 3 tablespoons water. Let stand for about 5 minutes. It should thicken and become a bit gelatinous – this is known as a “flax egg”.
2. In a measuring cup or bowl, stir together 1 cup milk with 1 tablespoon vinegar, and let stand for about 5 minutes.
3. In a large bowl, whisk together 1 cup flour, 1/4 cup chopped walnuts, 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.
4. In a medium bowl, mash 1/2 ripe banana with a fork until smooth. Add 2 tablespoons oil, 1 tablespoon maple syrup, and 1 teaspoon vanilla, along with the “flax egg” and the milk-vinegar mixture. Stir to combine. Pour the banana mixture into the flour mixture and fold just until all the flour is incorporated.
5. Heat a large non-stick griddle or skillet over medium-low heat and add a little oil to lightly coat the bottom. Using a 1/3-cup measure or ladle, ladle the batter into the skillet, making 2 to 3 pancakes at a time. Cook until they start to look dry around the edges and bubbly on top, 2 to 3 minutes, then flip and cook for another 1 to 2 minutes. Repeat with the remaining batter, adding more oil to the skillet as needed. Serve immediately.

Chia Jam (optional)

1. In a small pot, combine 2 cups berries and 1/2 teaspoon vanilla (if using) with 2 tablespoons water. Cover with a lid and place over medium-low heat. Bring to a simmer and cook until the berries soften and start to release their juices, 5 to 8 minutes, depending on if your berries were fresh or frozen.
2. Remove the lid and mash the berries with a potato masher or fork. Continue to cook uncovered for a few minutes more, until the jam thickens a bit. Turn the heat off and sweeten, if desired. Stir in the chia seeds and set aside to thicken for at least 10 minutes. (Store cooked chia jam in an airtight container in the fridge for up to 1 week).