Banana buckwheat chia pancakes

Heart Smart Gluten Free Low Sodium

These pancakes are not only high in fiber for a healthy digestive system but they’re also free of three common allergens (wheat, eggs and milk)!

Ingredients:
2 tablespoons chia seeds
1/2 cup water, divided
2 medium bananas, peeled and mashed
1 tablespoon cold-pressed canola oil
1/2 teaspoon vanilla extract
1/2 cup buckwheat flour
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
nonstick cooking spray

Directions:
1. In a small bowl, combine chia seeds and 6 tablespoons water. Stir. Set aside at room temperature for 15 to 20 minutes or until gel forms.
2. Preheat griddle to 350 F.
3. In a large bowl, combine remaining water, mashed bananas, oil, vanilla and chia mixture (made in step 1). Mix. Add flour, baking powder and cinnamon. Mix gently until dry ingredients are just mixed in.
4. Spray griddle with nonstick cooking spray.
5. Pour 2/3 cup batter onto the griddle for each pancake. Cook until tops are bubbly and pancakes are dry around the edges. Flip and cook for 2 to 3 minutes or until golden-brown. Enjoy warm!

Makes 4 servings

Carb choices per serving: 2

*Option not included in nutrition facts.

Print recipe card.

First Published: 02/10/2020
Last Reviewed: 02/07/2020

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Garnish these pancakes with your favorite fruit or other toppings!*

banana buckwheat chia pancakes nutrition label