Banana Chia Pancakes
Lily & Loaf
1-2
5 minutes
15 minutes
285
Healthy Eating
Breakfasts
Banana Chia Pancakes are naturally sweet, fluffy pancakes made with banana, eggs, chia and flax seeds. Packed with protein and fibre, they make a nourishing breakfast and pair perfectly with Raspberry Yoghurt Whip and fresh berries.
Ingredients
For the Pancakes
- 1 ripe banana
- 2 eggs
- 1½ tbsp chia seeds
- 1 tsp ground flaxseeds
- ¼ tsp ground cinnamon
- 1 tsp coconut oil
To Serve
- Raspberry Yoghurt Whip
- Fresh raspberries
- Drizzle of honey or agave nectar (optional)
Directions
- Place the banana, eggs, chia seeds, flaxseeds and cinnamon into a blender or food processor and pulse until just combined. Avoid over-blending.
- Heat half the coconut oil in a non-stick frying pan over a medium heat.
- Test the temperature with a small spoonful of batter. Small bubbles should appear on the surface as it cooks.
- Add 1–2 tablespoons of batter to the pan for each pancake, cooking until the underside is golden before carefully turning.
- Pour approx. 1-2 tbsp of mix into the pan, enough to make a 5-6 inch diameter pancake, it should remain light and fluffy as it cooks and again, be easy to turn once cooked on the underside.
- Repeat with the remaining mixture, adding the rest of the coconut oil if required. The mixture typically makes 2–3 pancakes.
- Serve warm, topped with Raspberry Yoghurt Whip, fresh raspberries and a drizzle of honey or agave if desired.
