I have something healthy to share today guys!!!
Let’s talk about banana pancakes. They’re a huge staple in the frequented recipe department, or at least they are in my house. Liv told me she was craving them a few days ago and after thinking about it I realized that, not only has it been way too long since I posted a pancakes recipe, but I’ve NEVER shared one for banana pancakes! How is that even possible? They are such a go-to when we’ve got too many ripe nanners and I’m feeling unimaginative or just needing some serious comfort food. What have been doing with my life?
I mean, good grief, Jack Johnson even sings about banana pancakes! Okay, so he probably wasn’t thinking about vegan ones with chia seeds and oats involved, but still. you know that something is good when it makes you want to sing, right? I’ll have to put some classic banana pancakes on the list to share on another day, but these healthier ones seemed more relevant for today since I know some of us may still be trying to stick to their new year’s resolutions and it’s almost April.
A quick note on the recipe though, if you aren’t familiar with vegan baking you may have never used a flax or chia egg. It’s the simplest thing ever to just mix the flaxmeal or chia seeds with water and let it thicken but I find it works much better if you give them plenty of time to figure stuff out because vegan “eggs” are never really sure about their lives. Actually, I found that the best results with this recipe were when you mix part of the batter the night before and let it get really thick in the fridge overnight. It cuts the cook time in half. Of course, if you’re like me you may forget to think about these sort of things ahead of time, in which case you can just let the batter soak as long as possible and know that the pancakes will just take a little longer to cook.
Okay, so I think that’s about it. Go make some pancakes that you can feel really good about!
?Waking up too early, maybe we can sleep in, make you banana pancakes, pretend like it’s the weekend now…?
Chia Oat Banana Pancakes (V+GF)
Start your morning with something healthy and delicious. These pancakes are perfect for topping with all your favorite fruits and syrups.
- 1 tablespoon chia seeds
- 1 tablespoon flaxseed meal
- 1 cup old-fashioned rolled oats
- 2 cups oat flour *see note
- 1 1/2 cups almond milk coconut water or plain water work as well
- 3 large very ripe bananas mashed
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons cinnamon
- 1 tablespoon apple cider vinegar
- 3 tablespoons maple syrup honey or agave work as well
- 3/4 cup full fat coconut milk
- fresh berries
- banana slices
- maple syrup
- coconut shreds
Combine chia, flaxmeal, oats, and oat flour in a medium mixing bowl and add the almond milk (or water if preferred). Allow mixture to soak for at least 1 hour at room temp (or store in fridge overnight).
Mix in remaining ingredients right before cooking and stir until batter is smooth. Heat a large skillet or pancake griddle over medium heat (about 325F/160C) and grease lightly with oil. Pour 1/3 cup size scoops onto griddle and and spread with a spatula then cook for 3 to 4 minutes per side until dark golden brown.
Serve hot with your favorite pancake toppings!
If you don't have oat flour you can simply pulse 3 cups of oats in a food processor of blender until fine.