I mean who doesn’t love pancakes? I have to admit when I find a healthier baking recipe, I usually have low expectations since I find a lot of substitutions can affect taste. This recipe requires no added sugar or dairy but there is zero sacrifice on flavour.Two whole bananas and handfuls of strawberries make these pancakes amazingly fruity and also substantial. The consistency is thicker than regular pancakes so keep this in mind while cooking. One of my favourite things about this recipe is the addition of the superfood chia seeds. If you aren’t familiar with the nutritional benefits of these seeds I’d encourage you to look it up, they’re amazing! They’re incredibly high in Omega 3s, antioxidants and fibre and so easy to add into many foods like yogurt, baked goods or salad.
A day late for the weekend but just as delicious for dinner, enjoy!
Fruity Chia Seed Pancakes (adapted from Amy’s Healthy Baking)
You will need:
3/4 cup milk substitute (I used cashew, but almond, soy or coconut work too)
2 tsp chia seeds (can use more if you’d like)
2 tsp organic vanilla extract
1 cup whole wheat flour
1/2 tsp baking powder
pinch of salt
2 cups strawberries
Makes 2-3 servings
Mash bananas and add milk substitute of your choice, vanilla extract & chia seeds to the bowl. Set aside for approximately 10 minutes to allow the seeds to soften. Combine flour, baking powder and salt in a separate bowl. Slowly add dry ingredients a quarter at a time to banana mixture until well combined. Cut most of the strawberries into slices or quarters and gently stir into the combined batter. Melt butter over medium-low heat to cover large pan, drop spoonfuls of batter into skillet. Cook each side until golden brown. Top the cooked pancakes with remaining strawberries, and pure maple syrup.