Banana Chia Pancakes; Gluten Free & Vegan

Chia seeds are loaded with Omega-3’s, fiber and protein. They’re an awesome source of brain food and are super high in nutrients.

These delectable pancakes are perfect for a Sunday morning with the kids and they’re healthy too! Top with my rich and delicious coconut creme sauce and you will be in pancake heaven!


  • 2 cups Bob’s Red Mill Gluten Free Baking Mix
  • 2 tablespoons ground chia seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 ripe bananas
  • 2 tablespoons grade b maple syrup
  • ½ cup coconut milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Coconut oil for cooking pancakes

Place the flour, chia seeds, baking soda, and baking powder into a bowl and stir together. In a separate bowl, mash the peeled bananas into a paste. Add the mashed banana, agave, and coconut milk into a bowl with the flour mixture and stir well to combine the batter. Heat a dollop of coconut oil on a non-stick skillet or griddle and pour the batter on by ¼ cups. Let the pancakes cook until bubbly and edges are somewhat dry, and then flip over and brown on the other side.


  • 1/4 cup cashews
  • 1/2 cup coconut milk (from a can)
  • 3 medjool dates, pitted
  • 1 teaspoon vanilla extract
  • pinch sea salt

Place all ingredients in a high-powered blender and blend until creamy smooth

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Showing 3 comments
  • Elyn

    I’ve been noshing on GF peanut butter/banana/sesame seed pancakes all summer. I’m looking forward to shaking things up with this new recipe! Thanks!

  • Teresa

    Hi, just made this morning. Very good. Had overripe to almost rotten bananas but chose to use just the overripe ones. Not sure if the others would have given a rancid taste. The batter was so thick I had to spread it out on the griddle to flatten, even added a little more coconut milk hoping to thin it out. Cakes cooked through though. Wonder if it is suppose to be that thick. Also wonder if that batter could be used for banana bread since it was so thick. The taste of cakes was mild nice and fluffy but solid. The sauce was also very thick. I didn’t have fresh dates but had some date sugar I had made from fresh dates so used that. The recipe didn’t specify to soak the nuts so I did anyway but not for the full four hours as usual. The cream sauce didn’t pour out but needed to be spooned on the cakes. It was very hearty and like a sweet nut butter. I really liked it. I got six big cakes out of the batter with two left over. I will use those cakes as bread and the cream sauce as butter for a sandwich! Please let me know what you think about my questions. Thanks for all the really great recipes you provide. You have truly changed my life for the better. I like being Vegan and never dreamed I would ever say that.

  • jan silverman

    Just made them and they are DELISH!!!!!

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