Chia Banana Pancakes (Vegan)
photo by Pat O.
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
10 Pancakes
- Serves:
- 4
ingredients
- 1 tablespoon chia seeds
- 4 tablespoons water (to soak chia)
- 2 ripe bananas
- 1 cup flour (I used a gluten free blend of equal parts Almond, Amaranth, Rice, and Fine Corn Meal)
- 1⁄4 cup crushed pecans or 1/4 cup walnuts
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon oil, for pan (coconut, sunflower, butter, etc.)
- maple syrup
directions
- Soak the chia seeds in water to hydrate. This will take about five minutes.
- Blend together the dry ingredients (flour(s), nuts, cinnamon, salt, baking powder).
- Once the chia is hydrated, add the bananas to the chia water mixture. Mash the bananas well.
- Mix the wet ingredients into the dry ingredients.
- The batter may be dry depending on the flour or flour blend you use. Add a small amount of water or nut milk one tablespoon at a time until the batter is wet, but not runny.
- Spoon one to two tablespoons of batter onto an oiled, heated pan or skillet. Spread the pancakes to 1.2 centimeter thickness. Cook the pancakes over medium heat for 5 to 10 minutes until golden brown on both sides.
- Serve warm with maple syrup. Bon Appetit!
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