Ingredients

Scale

Here is everything you’ll need to create a stack of these wholesome and delicious pancakes. Each ingredient plays a crucial role in achieving the perfect balance of flavor, texture, and nutrition.

1 ½ cups All-Purpose Flour or Whole Wheat Flour: All-purpose flour yields a lighter, fluffier pancake, while whole wheat flour adds a heartier, nuttier flavor and extra fiber. You can also use a 50/50 blend for the best of both worlds.
2 tablespoons Chia Seeds: These tiny seeds are a nutritional powerhouse. When mixed with liquid, they form a gel that helps bind the pancakes together while adding a significant boost of fiber, protein, and healthy omega-3 fatty acids.
2 tablespoons Granulated Sugar or Coconut Sugar: This adds just a touch of sweetness to complement the banana. Coconut sugar can be used as a less-refined alternative. You can reduce or omit this if your bananas are very ripe and sweet.
2 teaspoons Baking Powder: This is our primary leavening agent, essential for creating the chemical reaction that produces carbon dioxide bubbles and makes the pancakes light and airy.
½ teaspoon Baking Soda: Working in tandem with the acidity from the milk or yogurt, baking soda gives the pancakes an extra lift.
½ teaspoon Ground Cinnamon: This warm spice is the perfect companion to banana, adding depth and a comforting aroma to the pancakes.
¼ teaspoon Salt: A small amount of salt is crucial in any sweet recipe; it doesn’t make the pancakes salty but rather enhances all the other flavors.
2 large, Very Ripe Bananas: The star of the show! Use bananas with plenty of brown spots. They are sweeter, more flavorful, and much easier to mash into a smooth consistency, providing natural sweetness and moisture.
1 ¼ cups Milk: You can use any milk you prefer. Whole milk or buttermilk will result in a richer pancake, while plant-based options like almond, soy, or oat milk work perfectly for a dairy-free version.
1 large Egg: The egg acts as a key binder, holding the ingredients together, and contributes to the richness and structure of the pancakes.
2 tablespoons Melted Unsalted Butter or Coconut Oil: This adds fat, which is essential for a tender, moist crumb and a rich flavor. Allow it to cool slightly before adding to the batter.
1 teaspoon Vanilla Extract: A splash of pure vanilla extract enhances the sweetness and adds a beautiful, aromatic background note.

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Instructions

Follow these step-by-step instructions carefully to achieve perfectly fluffy, golden, and flavorful banana chia pancakes every time. The key is in the technique, from mixing the batter to heating the griddle.

Step 1: Prepare the Chia Gel
In a small bowl, combine the 2 tablespoons of chia seeds with 4 tablespoons of water. Stir well and set it aside for at least 5-10 minutes. The chia seeds will absorb the water and form a thick, gel-like consistency, similar to an egg. This “chia gel” adds incredible moisture and acts as a secondary binder.

Step 2: Combine the Dry Ingredients
In a large mixing bowl, add the flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Use a whisk to thoroughly combine everything. Whisking is important as it evenly distributes the leavening agents (baking powder and soda), ensuring that every pancake puffs up evenly.

Step 3: Prepare the Wet Ingredients
In a separate medium-sized bowl, peel the very ripe bananas and mash them thoroughly with a fork until they are mostly smooth with only a few small lumps remaining. To the mashed bananas, add the milk, the large egg, the cooled melted butter (or coconut oil), and the vanilla extract. Finally, add the prepared chia gel from Step 1. Whisk all the wet ingredients together until they are well combined and uniform.

Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Using a spatula or a wooden spoon, gently fold the ingredients together until they are just combined. It is crucial not to overmix the batter. A few lumps are perfectly fine and are the secret to tender, fluffy pancakes. Overmixing develops the gluten in the flour, which will result in tough, rubbery pancakes.

Step 5: Let the Batter Rest
Once the batter is mixed, let it sit on the counter for 5 to 10 minutes. This resting period is a critical step. It allows the gluten to relax after mixing, and it gives the baking powder time to activate and the chia seeds and flour time to fully hydrate. This simple pause will reward you with a thicker batter and significantly fluffier pancakes.

Step 6: Heat and Grease the Pan
Place a large non-stick skillet or a griddle over medium heat. To test if it’s ready, you can sprinkle a few drops of water on the surface; they should sizzle and evaporate quickly. Once hot, lightly grease the pan with a small amount of butter, coconut oil, or cooking spray. Use a paper towel to wipe out any excess oil to ensure an even, golden-brown color on your pancakes.

Step 7: Cook the Pancakes
Using a ¼-cup measuring cup or a small ladle, pour the batter onto the hot griddle to form pancakes of your desired size, leaving some space between them. Cook for about 2-3 minutes on the first side. You’ll know it’s time to flip when the edges look set and bubbles start to appear on the surface and pop.

Step 8: Flip and Finish Cooking
Carefully slide a thin spatula under the pancake and confidently flip it over. Cook on the second side for another 1-2 minutes, or until it is golden brown and cooked through. Transfer the cooked pancake to a plate and cover it to keep warm while you cook the remaining batter. Repeat the process, adding a little more butter or oil to the pan as needed between batches.

Nutrition

Serving Size: one normal portion
Calories: 400