Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons chia seeds (whole )
  • 5 tablespoons water
  • 1.5 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (or ground cardamom)
  • chia seed egg replacement (from above (replaces 2 regular eggs))
  • 1 tablespoon coconut oil (melted (optional) if you want to keep recipe fat free)
  • 1.5 cups almond milk ((or milk or milk substitute of choice))
  • 1 tsp vanilla ((optional))
  • 1 cup strawberries (chopped into small squares )
  • 2 medium banana (sliced - sweeter when ripe with a few brown spots )
  • sugar or sugar alternative (if your bananas are not ripe - (optional))
  • butter (vegan butter, coconut oil, ghee or even oil spray to cook the pancakes on the griddle.)
  • strawberry slices ((optional))
  • banana slices ((optional))
  • Better than Mrs. Butter's Worth Syrup ((optional) or your favorite toppings)
  • Homemade Coconut Whipped Topping ((optional))

Instruction

  • In a small bowl, add whole chia seeds and water. Set aside for 3 minutes or until it thickens and stir. (If you want to use 2 eggs instead, skip this step and proceed to step 2)
  • In a medium bowl, add dry ingredients (flour, baking powder, salt and if desired ground cinnamon or cardamom). Stir together to mix.
  • Next add your chia seed and water mixture, melted coconut oil - if desired, almond milk and optional vanilla. Stir just well enough to mix ingredients. Do not over mix or it can make your pancakes tough. Next, fold in your chopped strawberries. Allow pancake batter to rest while you are preparing the griddle. Your pancake batter will be thick.
  • Grease your griddle or frying pan with non-stick agent of choice such as dairy free margarine, coconut oil, ghee or oil spray, etc. and heat to a medium heat.
  • Drop about 1/4 cup pancake batter on to the griddle for each pancake. Then, add about 3 to 5 slices of banana on top of each pancake while they are on the griddle and slightly press down onto the pancake batter. (If your bananas are not ripe, add a little sprinkle of sugar on top of bananas to help with the caramelization process.) Cook strawberry banana pancakes over medium heat for about 2-3 minutes on each side. You will know it is time to flip your pancakes when most all of the bubbles have popped in the middle of the pancake and the edges are crispy and golden brown. Gently turn over pancake and cook on the other side, banana side down for another 2-3 minutes.
  • Stack the pancakes on top of each other and top with extra strawberries, bananas, syrup, homemade coconut whipped cream or whatever your little heart desires. Enjoy!