Banana Chocolate Chia Oat Pancakes (Vegan/Gluten-free)

Breakfast is important. That’s why I like to spend lots of time and energy on making myself good breakfasts every day. One myth that surrounds breakfast is that pancakes are bad for you. Well, ladies and gentlemen, I have some good news for you. They don’t have to be! Lately, I’ve found plenty of ways to make healthy pancakes with oat flour. Oats have lots of health benefits. They contain whole grains and are high in fiber, which can fill you up and leave you feeling full longer. They are also versatile and can be topped with many different fun things to make your mornings interesting.

These banana chocolate chia oat pancakes are the perfect substitute for your unhealthy diner pancakes on a Sunday morning. Or they just make for a great weekday breakfast. Or snack. Or dinner. Whatever, they’re an awesome meal.

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I totally burnt the bottom two but you don’t have to!

Serves: enough to feed 1-2 people. So like 3 big pancakes to 6 or 7 smaller pancakes. If you’re cooking for yourself and have too much you can always save the batter for later.

Ingredients:

1 cup oat flour or rolled oats that can be ground into flour with a food processor
1 tsp baking powder
1 tbsp agave nectar
1 tsp vanilla extract
1 large banana
¼ tsp salt
cinnamon to taste
1-2 tbsp maple syrup (depending on how much drizzle you appreciate)
½ cup almond milk

For the chocolate chips/chia part:
You can go two ways with this. I happened to have Ruth’s Chocolate Chia Goodness with chia seeds, hemp seeds and raw cocoa nibs. You can go buy this or you can make your own. So it’s either:

2 tbsp Ruth’s Chocolate Chia Goodness

OR

1 tbsp chia seeds
1 tbsp shelled hemp seeds
½ tbsp raw cocoa nibs

Directions:

1) If you have rolled oats instead of oat flour, put them into a food processor or blender and blend until there is a powder-like texture. If you have oat flour, skip this step.

2) Mix all the dry ingredients (oust flour, salt, cinnamon, baking powder) together in a bowl.

3) Cut your banana into fourths, and put ¾ in a blender to make a banana purée.

4) Add the banana purée and wet ingredients (agave nectar, almond milk, vanilla extract) to the dry ingredients. Mix thoroughly.

5) Add your chocolate chia mix to it all. And sprinkle as much cinnamon as you think you will like. Mix again!

6) Pour the batter into a non-stick pan (I used olive oil spray) in a pancake shape. So that would be a circle. If you have a skillet, you can make multiple pancakes at a time! Woohoo!

7) Flip when the top starts to bubble and cook the other side evenly. Repeat until your pancakes are done.

8) Stack your pancakes onto each other on a plate.

9) Slice the remaining ¼ of the banana and top the pancakes with banana slices. Add some extra chocolate chia mix on top if you want.

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10) And drizzle with maple syrup.

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11) Eat.

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