Banana Chia Pancakes; Gluten Free & Vegan

[vc_row][vc_column][vc_column_text]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![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5344″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]

  • 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
[/vc_column_text][vc_column_text]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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][/vc_column][vc_column width=”2/3″][vc_text_separator title=”CREME SAUCE”][vc_column_text]
  • 1/4 cup cashews
  • 1/2 cup coconut milk (from a can)
  • 3 medjool dates, pitted
  • 1 teaspoon vanilla extract
  • pinch sea salt
[/vc_column_text][vc_column_text]Place all ingredients in a high-powered blender and blend until creamy smooth[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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