Banana Nut Chia Pancakes
(vegan, gluten free & paleo)
- 3 tbsp chia seeds
- 6 tbsp warm water
- ¾ cup canned light coconut milk or other milk of choice
- 2 ripe bananas mashed lightly
- 1 lemon juiced
- 2 sunflower seed butter or nut/seed butter of choice
- 1 tsp vanilla extract
- ¾ cup whole rolled oats dry uncooked
- ¼ cup arrowroot powder
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- Chosen Foods Avocado Oil for cooking
- For garnish: sliced almonds chopped banana, warmed honey or maple syrup
1. Grind the chia seeds in a coffee/spice grinder or high-powered blender. Pour the ground chia over the warm water in a small bowl. Mix well with a fork until the mixture forms a sticky paste. Set aside for 5 minutes.
2. Combine the coconut milk, bananas, lemon juice, nut butter, and vanilla extract in a high-powered blender. Blend until smooth.
3. Add the reserved chia/water mix and blend again until smooth, about another 60+ seconds, as needed. Add the oats, arrowroot powder, cinnamon, baking powder, baking soda, and salt.
4. Blend on high until oats are mostly broken up and the mixture is smooth, stopping to scrape down the sides occasionally. Blending time may take 3-5 minutes depending on the blender used.
5. Heat a non-stick skillet over medium-low heat. Once warmed, lightly grease the pan with avocado oil using a paper towel. You do not want a lot of oil in the pan. Pour batter to form 3-4” pancakes. Do not crowd the pan. Cook until bubbles appear on the edges. Just before flipping, sprinkle sliced almonds on the pancake, if desired.
6. Cook on the second side until the pancake is medium brown on both sides, about 4-5 minutes per side. Serve immediately with almonds, chopped banana, warmed honey or maple syrup, as desired.
Due to the recipe omitting eggs, the pancakes will take longer to set up than a regular pancake recipe. The center will likely be soft when finished so allow for full cooking throughout. Your patience will be rewarded!