I have made this recipe countless times. It is hands down my favourite clean eating pancake recipe! These pancakes turn out SO fluffy and flavourful. Load them up with your favourite toppings. Personally, I love topping them with coconut yogurt, peanut butter, cacao nibs, toasted coconut, banana & a little maple syrup.
I love having leftover pancakes around! Leave them in the fridge as a quick snack or breakfast for the next morning. Or freeze the remaining pancakes (if they don’t all get eaten in one sitting) to take out when you need them! Pop them into the toaster for an easy + healthy meal on the go!
What you will need:
- ripe bananas
- eggs
- apple cider vinegar
- vanilla
- chia seeds
- almond flour
- arrowroot flour
- baking powder
Banana Chia Pancakes | Paleo
January 6, 2021
: Easy
Ingredients
- 3 large ripe bananas (or 4 medium sized)
- 4 eggs
- 1 tbsp apple cider vinegar
- 1 tsp vanilla
- 1/4 cup chia seeds
- 2 cups almond flour
- 1/4 cup arrowroot flour (same as starch)
- 1 tbsp baking powder
Directions
- Step 1 Use a medium – large sized bowl to mash the bananas together. Now add the eggs to the mashed bananas and mix until they are well combined. Add in the chia seeds, apple cider vinegar and vanilla to the banana mixture.
- Step 2 In a separate bowl mix all your dry ingredients together then add to the wet ingredients. Fold the dry ingredients into the wet until they have combined (be careful not to over mix).
- Step 3 Bring a large frying pan to medium/low heat. Melt 1 tsp of coconut oil onto the pan once it is hot. Place 1/4 cup of pancake batter onto the heated frying pan (can usually fit about 3 pancakes at a time), use a spatula to spread out the batter. Flip after about 2-3 minutes. Adjust the temperature as needed to prevent the pancakes from burning. This recipe yields approximately 15-18 pancakes. ENJOY!
