STILL The best banana pancake recipe I have found in a long time. I just decided to try to make these more healthy. It worked like a charm. Didn’t miss the buttermilk, hence I cut back the sugar amount. I want to cut it out altogether next time as the Pure Maple syrup I use is plenty sweet enough. And we all know I have a salt craving over sugar! So I may not be the person to ask, but these were utterly delicious.
Here’s all you do:
Banana Chia Pancakes
Makes 4-8 servings
- 2 cups all purpose flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups almond milk, unsweetened
- 4 large eggs
- 1/4 cup butter, melted and cooled
- 1 1/2 cups mashed ripe bananas [I used 2]
- 1 Tbsp Chia Seeds
Coconut oil for the pan.
Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center.
In a separate bowl, combine the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand until the batter is evenly moistened. (At this point, the batter can be covered and refrigerated for up to 12 hours, or used right away.)
Heat a large skillet over medium high heat and grease it lightly by brushing or spraying with oil. Right before you make the pancakes, fold the mashed bananas into the batter. Drop about 1/4 cup of pancake batter into the hot pan, spreading them slightly into circles. Leave about 2″ between pancakes.
Cook until small bubbles appear and the edges are set, about 2 minutes, then flip using an offset spatula. Cook on the second side an additional 2-3 minutes, or until the pancakes are golden brown. Serve at once with Maple Syrup and butter.