Banana Chia Pancakes
Lily & Loaf
Rated 4.3 stars by 4 users
Category
Breakfasts
Cuisine
Healthy Eating
Author:
Lily & Loaf
Servings
1-2
Prep Time
5 minutes
Cook Time
15 minutes
Calories
285
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
-
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.
Recipe Note
Frozen raspberries work perfectly for the topping.
Cook over a moderate heat to prevent burning.
Add vanilla extract for extra sweetness.
These pancakes can be made ahead and reheated.
Nutrition
Nutrition
- Serving Size
- Per Serving (3 Pancakes)
- per serving
- Calories
- 285
- Carbohydrates
- 18 grams
- Protein
- 14 grams
- Fibre
- 7 grams
- Fat
- 17 grams
- Sugar
- 9 grams
- Sodium
- 145 milligrams
