Caramelized Banana & Chia Pancakes

Michelle is the Packaging Content Manager at Bob’s Red Mill and also runs the food blog jemangelaville.com.

These pancakes are light and fluffy, with a little crunch from the chia seeds.

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Servings 2-4people
Prep Time 20minutes
Cook Time 10minutes
Submitted By Michelle Abendschan from Je Mange la Ville
Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog jemangelaville.com. These pancakes are light and fluffy, with a little crunch from the chia seeds.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 2-4people
Prep Time 20minutes
Cook Time 10minutes
Submitted By Michelle Abendschan from Je Mange la Ville
Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog jemangelaville.com. These pancakes are light and fluffy, with a little crunch from the chia seeds.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Add chia seeds to water and let sit until they gel, about 15 minutes.
  2. In a mixing bowl, whisk together flours, sugar, baking powder and soda and salt. Add the buttermilk and melted butter to the gelled chia, and then combine that into the dry ingredients. Stir until just combined (don't over mix).

  3. Heat a non-stick griddle over medium heat and spray lightly with non-stick spray. Drop batter onto griddle by 1/4 cupfuls. Place two banana slices into each pancake surface and press down lightly. Sprinkle pancake surfaces with a little sugar.
  4. Flip pancake when bubbles appear on the surface and edges start to look a little dry, about 3-4 minutes. Check side with bananas frequently to make sugar isn't getting to dark and adjust heat as needed. Cook second side 2-3 more minutes. Keep warm in a 200°F oven if cooking pancakes in batches. Serve pancakes with maple syrup.
Recipe Notes

* Soured milk can be used in place of buttermilk. Add 1 tbsp vinegar to a measuring cup and add enough milk to equal 1 cup. Let sit for about 5 minutes.

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