Description
These fluffy pancakes get extra fiber and protein from chia seeds, while mashed bananas keep them wonderfully moist. A simple, satisfying weekend breakfast.
Ingredients
Units
Scale
- 1/2 cups (118 ml) whole wheat flour
- 1/2 cups (118 ml) flour
- 1 cups (237 ml) whole oats
- 1 Tbsp chia seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- Dash of salt
- 1 cups (237 ml) buttermilk
- 1/2 tsp vanilla
- 1-2 bananas, mashed
- 1 egg
Instructions
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, oats, chia seeds, baking powder, baking soda, and salt.
- In a separate bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining. Add the buttermilk, egg, and vanilla. Whisk until combined.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just combined. The batter should look lumpy. Do not overmix or the pancakes will turn out tough.
- Let the batter rest for 5 minutes. This gives the chia seeds and oats time to absorb some liquid and the baking powder time to activate, which makes the pancakes fluffier.
- Heat a griddle or large nonstick skillet over medium heat (about 325°F if your griddle has a temperature dial). Lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form across the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown on the bottom and cooked through. Adjust the heat if the pancakes are browning too fast.
- Serve stacked with fresh berries, a drizzle of maple syrup, jam, or nut butter.
Notes
- For a smoother batter, blend the mashed banana before adding to the dry ingredients.
- These pancakes freeze well! Wrap cooled pancakes individually and store in a freezer bag for up to 3 months.
- To make these vegan, substitute the egg with 1 flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1-2 pancakes
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 4
- Carbohydrates: 40
- Fiber: 5
- Protein: 6
- Cholesterol: 50