We have pancakes on a pretty regular basis in this household. And that’s A-Ok with me–I love pancakes! It is fun to mix it up a bit though. So I’m always tinkering with new flavors and substitutions and such to keep Pancake Day fun and delicious (and, as always, nutritious). Today’s Banana Chia Pancake recipe has been in our rotation for about a year now and is always gobbled up.
Special features of this recipe include: no added sugars, whole grain, vegan, and (most importantly) provides a generous serving size. These could also easily convert into a gluten-free recipe if needed by swapping in your favorite alternative flour. The texture would likely change, but I believe the flavors would still be delicious.
We opted to top these pancakes with a non-fat greek yogurt, pecans and a tablespoon of maple syrup–DIVINE!!
I hope everybody enjoys the rest of their week! Try these this weekend and let me know what you think. They’re the perfect solution for using up those past-ripe bananas you have lying around 😉 If bananas aren’t your thing, then this Lemon Chia version is also on point.
Banana Chia Pancakes
Delicious, light and wholesome pancakes to fuel your morning.
- 1 medium banana, mashed
- 2 tbsp chia seeds
- 1 1/4 cups unsweetened vanilla almond milk
- 1/2 tsp vanilla extract
- 1 cup whole wheat pastry flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
In a medium bowl, mash banana until most of the lumps are gone. Add the chia seeds, almond milk and vanilla and whisk until combined.
In a separate bowl, add all remaining (dry) ingredients. Then add them into banana mixture bowl and stir until combined.
Heat fry pan over medium heat. Once hot, use preferred non-stick source (spray, butter, etc.) and apply to pan. Then, pour batter into pan. wait for bubbles in the center of the pancake to pop before flipping.
Serve with your favorite toppings and enjoy! We love yogurt, pecans and either agave or maple syrup!