Lisa Roukin’s Banana And Chia Seed Pancakes

Banana and chia seed Pancakes

Lisa Roukin reveals her recipe for low-calorie yet luscious banana and chia seed pancakes

“It’s hard to believe that you don’t need flour, milk or refined sugar to create a lovely, light and kid-approved pancake. Although delightful, don’t be expecting your run-of-the-mill carb-filled pancake.

These have more of an eggy crepe-like texture, which is equally appealing.
 If you’re used to eating clean healthy foods, you will more than likely LOVE these. Low-calorie, high-protein, gluten-free and wheat-free…. what’s not to love?” 

Makes 6 pancakes

For the pancakes:
• 2 large bananas, (mash 3⁄4 of the bananas, keep the 1⁄4 for garnish)
• 2 large eggs, beaten
• 1 tsp chia seeds
• 2-4 tsp coconut oil
• 2 pinches salt
• 1⁄2 tsp baking powder

For the garnish:
• leftover chopped banana
• blueberries
• agave nectar
• 2 handfuls pecans

Mash 3⁄4 of the bananas until smooth, then add the egg and beat well.
2 Stir in the chia seeds, baking powder and salt and leave to rest for 5 minutes.
3 Heat a non-stick frying pan on a high heat and place a touch of coconut oil to both the pan and a spatula (coating the spatula will help when turning over the pancakes).
4 Turn the heat down to medium, pour a circle of the batter into the pan. I use about 60ml of the mixture per pancake.
5 Cook until golden brown on the underside (approx. 1 minute), then flip over and cook until golden brown on the other side (about 30 seconds).
6 Once you’ve cooked all 6 pancakes, stack them back on each other to warm through in the hot pan, but take the pan off the heat.
7 Serve warm with remaining 1⁄4 of the banana sliced, blueberries, crushed pecans and agave nectar.

Recipe courtesy of Lisa Roukin, chef and author of cookbook My Relationship with Food published by Spiffing Covers.

My Relationship with Food Front Cover Jpeg

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