HomeRecipesLisa Roukin’s 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 Ingredients 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 Method 1 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.