Banana Chia Seeds & Flax seeds Pancakes

 

Hello Friends!!!

Today I am going to share with you a very delicious, and my family’s all time favorite breakfast recipe. Whenever I ask my son, “what do you need in breakfast tomorrow?” He immediately replies, “PANCAKES”!!! He LOVES pancakes so much!!! And, since me and my husband are little health diet conscious, i always have to be creative and come up with an intermediate solution, a win-win situation for everybody. So, I came up with my own recipe Banana Chia seeds & flax seeds pancakes, and then everybody in the family liked it and now it’s our ALL TIME FAVORITE!!!

Once or twice a week we are bound to have these pancakes. It gives me immense satisfaction that our day starts with loads of proteins, essential Omega-3 fatty acids, loads of anti-oxidants. And, also I find the best way to incorporate chia seeds and flax meal in my kid’s diet. So, without further delay i will now share the recipe.

Ingredients:

1. Whole wheat flour – 1.5 cups
2. Ground Flax seeds – 1 1/2 tbsp
3. Chia seeds – 3 tbsp
4. Mashed bananas – 2
5. Baking powder – 2tsp
6. Salt – 1/2 tsp
7. Cinnamon powder – 1tsp
8. 1 egg, lightly beaten
9. Whole milk – 1 cup
10. Plain yogurt – 1/2 cup
11. Vanilla extract – 1 tsp
12. 2 tablespoons maple syrup (as sweetener instead of refined sugar)
13. 2 tablespoons melted butter, plus more for frying pancakes.
14. Maple syrup, fresh fruit, almonds, or other fixings for serving (optional)

Recipe: 

1. In a small mixing bowl, mix together butter, maple syrup, milk, yogurt, egg, vanilla extract, and chia seeds. Set aside for approximately 5 minutes (the chia seeds will begin to start absorbing liquid during this time to make them a little softer).

   

2. Meanwhile, in another bowl, mix the dry ingredients like wheat flour, flax seed powder, cinnamon powder, baking powder, salt. I added chia seed with dry mixture, to avoid the lumpy formation of chia seeds with wet ingredients. (refer Note 4).

   

3. After 5 minutes are done, slowly add the wet ingredients to dry, folding in as you go, until just incorporated (do not over-mix, or the pancakes will be tough and dense!)
4. Once the mixing is done, now fold in the mashed bananas. The pancake mixture remain little thicker than normal pancakes.
5. Now, heat a skillet over medium heat until hot. Melt ½ tablespoon butter on it, and spoon approximately ¼ cup of batter onto the skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside.
6. When edges begin to cook, flip the pancakes to other side using a large spatula.
7. After a minute or two, the pancake is done. Remove cooked pancakes to a plate.
8. Now,  continue cooking in similar fashion until entire batch of pancake mix is done.
9. Now, serve the pancakes in a plate, topped with maple syrup, fruit of your choice and almonds (if you like).

Relish your pancakes and begin the day full energy!!

Note:

1. You can make few batches of pancakes prior and then can refrigerate for future usage. Before refrigerating, let the pancakes cool completely.
2. Don’t forget to remove the refrigerated pancakes from freezer to normal refrigeration one night prior.
3. You can add chia seeds both ways with dry ingredients or with wet ingredients. If you add chia seeds with dry ingredients, then after mixing the wet and dry ingredients, you need to wait for 5 minutes till chia seeds becomes soft. In meanwhile you can mash bananas. If you add with wet ingredients, ensure to mix it well to avoid lumpy formation and let the mixture sit for 5 mins, till chia seeds becomes soft.

Try out this recipe, relish the healthy pancakes, share it with your loved ones. Do let me know your feedback!!!