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!

 

INGREDIENTS

• 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.

 

CREME SAUCE

• 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