Healthy Chia Seed Pancakes with Banana & Dates
40 minutes
797 reads
About Healthy Chia Seed Pancakes with Banana & Dates
Wake up to the irresistible aroma of fluffy, healthy pancakes! These chia seed pancakes are not only delicious but also a nutritional powerhouse, perfect for fueling your day.Made with wholesome whole wheat and gram flours, they're naturally sweetened with dates and banana for a satisfying sweetness. The added chia seeds provide a delightful crunch and boost the fiber and protein content, keeping you energized for hours.This easy-to-follow recipe is your secret weapon for a wholesome, energizing breakfast or a leisurely weekend brunch. Get ready to flip your way to a happier, healthier you!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 100 gm Wheat Flour whole
- 50 gm Gram Flour besan
- 1/2 tsp Baking Powder
- 1 Tbsp Chia Seeds
For Cooking
- 1 Tbsp Coconut Oil
Instructions
- In a large bowl, whisk together the whole wheat flour, gram flour, and baking powder.
- In a blender or food processor, combine the eggs, overripe banana, pitted dates, and water. Blend until smooth, creating a puree.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Stir in the chia seeds. Let the batter rest for 2 minutes to allow the chia seeds to absorb some liquid and create a slightly gel-like texture. This helps to bind the pancakes and add a pleasant chewiness.
- Heat a lightly oiled griddle or non-stick pan over medium heat. Add 1 tablespoon of coconut oil to the pan.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set.
- Serve immediately and enjoy the delightful crunch of chia seeds in every bite!
Recipe Notes
Good To Know
- For extra crunch and a nutty flavor, sprinkle additional chia seeds on the pancakes just before flipping them.
- For a vegan version, substitute eggs with a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, rested for 5 minutes) and use plant-based milk in place of water.
- To intensify the natural sweetness, soak the dates in warm water for 10 minutes before blending them into the batter.
Expert Tips
- Don't overmix the batter. A few lumps are okay and will help create fluffy pancakes.
- Adjust the griddle temperature as needed. If the pancakes are browning too quickly, lower the heat.
- Get creative with toppings! Fresh fruit, nuts, yogurt, and a drizzle of maple syrup are all delicious additions.
Storage Instructions
- Leftover pancakes can be cooled, layered with parchment paper, and frozen in an airtight container.
- Reheat frozen pancakes in the toaster for a quick breakfast.
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Recipe Nutrition
Calories: 72kcalProtein: 6gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3g
Kirti Misra
Articles: 101
5 Comments
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Absolutely delicious! Can’t wait to try it.
Looks so delicious! Thanks for the recipe.
This is delightful! Thanks for the recipe.
This looks perfect! Thanks for posting.
Looks so appetizing! Thank you for posting.