Best Chia Banana Pancakes Vegan Recipes

Chia Banana Pancakes (Vegan) image

Provided by Pat O.

Categories Breakfast

Time 1h

Yield 10 Pancakes, 4 serving(s)

Number Of Ingredients 10

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

Steps:

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!

Nutrition Facts : Calories 244.8, Fat 8.8, SaturatedFat 1, Sodium 237.8, Carbohydrate 38.8, Fiber 3.2, Sugar 7.6, Protein 4.5

Chia Seed Pancakes image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 banana, mashed
2 large eggs plus 2 egg whites
1 cup rolled oats
2 tablespoons whole-wheat flour
1 tablespoon sugar
1 tablespoon baking powder
1/8 teaspoon pure vanilla extract
A pinch of cinnamon
A pinch of salt
2 teaspoons chia seeds
Butter, for the pan
Fresh berries and syrup, for topping

Steps:

Combine the banana, eggs, egg whites, oats, flour, sugar, baking powder, vanilla, cinnamon and salt in a blender. Puree until smooth. Stir in the chia seeds.
Heat a large skillet over medium-high heat. Brush with butter to coat. Add 1/4 cupfuls of the batter to the pan to form pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes immediately. Top with berries and syrup.