Banana Chia Seed Pancakes (no refined flour or sugar!)
User Reviews
5
Banana Chia Seed Pancakes (no refined flour or sugar!)
Description
Banana Chia Seed Pancakes use whole wheat flour or spelt, baking powder for leavening, and mashed bananas to add moisture and natural sweetness. Chia seeds soak in the liquid ingredients, helping bind the batter and provide texture. The batter also includes yogurt, milk, egg, honey, cinnamon, and vanilla to build flavor and tenderness. Cooking these pancakes in a skillet with butter creates a light golden crust while keeping them soft inside.
The pancakes have a denser consistency than traditional recipes, so smoothing the batter thinner in the pan ensures even cooking without raw centers or burning edges. The result is a balance of fluffy and moist textures with subtle notes of cinnamon and banana. Serving suggestions include maple syrup, fresh fruit, or nuts to add personal touches.
This recipe is suitable for those seeking a breakfast option without refined sugar or white flour. The combination of whole grains, fruit, and seeds provides sustained energy. Preparing the wet and dry ingredients separately before combining helps avoid overmixing and dense pancakes. Letting the chia seeds soak for a few minutes softens them, improving batter consistency.
Ingredients
- 1.5 cups whole wheat flour or spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 egg lightly beaten
- 1 cup milk whole
- 1/2 cup PLAIN yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons chia seeds
- 2 tablespoons honey
- 2 tablespoons butter plus more for frying pancakes, melted
- 2 banana mashed
- maple syrup optional, fresh fruit, or other fixings for serving
- Fruit
- almonds
Instructions
- In a small mixing bowl, mix together butter, honey, milk, yogurt, egg, vanilla extract, and chia seeds. Set aside for approximately 5 minutes (the chia seeds will begin to start absorbing liquid during this time to make them a little softer).
- In a medium mixing bowl, mix together flour, baking powder, salt, and cinnamon.
- After 5 minutes are done, slowly add the wet ingredients to dry, folding in as you go, until just incorporated (do not over-mix, or the pancakes will be tough and dense!)
- Fold in mashed bananas.
- Heat a skillet over medium heat until hot. Melt 1/2 tablespoon butter in it, and spoon approximately 1/4 cup of batter into skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside.
- When edges begin to look cooked, use a large spatula to flip the pancake quickly.
- After only a minute or so, the pancake should be cooked. Remove cooked pancakes to a plate and continue cooking in batches until the batter is gone, using 1/2 tablespoon more of butter to fry each batch.
- Top with maple syrup and fixings, and enjoy!
Notes
- Allow chia seeds to soak in the wet ingredients for about 5 minutes before mixing with dry to soften their texture.
- Fold wet ingredients into dry flour mixture gently to avoid overmixing, which can toughen pancakes.
- Use a skillet at medium heat and spread batter thin to cook pancakes evenly without burning.
- Serve with maple syrup, fresh fruit, or almonds to complement the flavors.
- Nutrition info excludes any added toppings or salt added for seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 66mg | 22% |
| Sodium | 401mg | 17% |
| Potassium | 545mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 363IU | 7% |
| Calcium | 276mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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