This was one of the first recipes I created for this book, and it is still one of my favorites. I started cooking these to fuel my running when I was training for a half marathon, and they've become a weekend staple ever since. A thick stack of them is my dream breakfast, especially when they're piled high with caramelized banana bites, some extra maple syrup and a big dollop of crunchy almond butter. There’s really nothing about these that tastes healthy; they feel totally delicious and indulgent.
Recipe information
Yield
Makes about 12 pancakes
Ingredients
For the pancakes:
For the caramelized banana bites:
Preparation
Step 1
Start by putting the chia seeds into a mug with 3/4 cup water. Let this sit for 20 minutes until the seeds expand to a gel.
Step 2
Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with a scant 1/2 cup water and blend until you have a smooth batter. Transfer the mixture to a bowl and stir in the blueberries, then the chia gel.
Step 3
Heat a nonstick frying pan with the coconut oil, maple syrup and cinnamon over medium-high heat until it is all really hot and bubbling. Add the banana slices; they should sizzle the moment they hit the pan.
Step 4
Reduce the heat and cook for 2–3 minutes, stirring occasionally to make sure the slices are fully coated and cooking evenly. When they're done they should be soft, gooey and coated in a caramelized deliciousness! Transfer to a bowl and keep warm; wipe out the frying pan.
Step 5
Oil the pan with a little coconut oil. Place over high heat until it's really hot. Now simply add 2 heaping tablespoons of batter to the pan for each pancake, use a spoon to shape into an even round and let it cook for about 2 minutes per side, flipping it over once. Repeat for each pancake, until all the batter has been used, keeping them warm in a low oven until you’re ready to eat. Serve pancakes with maple syrup and the caramelized bananas.
Recipe notes
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