Chia Banana Pancakes (Vegan)

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    cup crushed pecans or 1/4 cup walnuts
  • 12
    teaspoon cinnamon
  • 14
    teaspoon salt
  • 1
    teaspoon baking powder
  • 1
    tablespoon oil, for pan (coconut, sunflower, butter, etc.)
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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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