Fluffy Banana & Chia Seed Pancakes 🥞✨

Written By Jenna Clark

Looking for a breakfast that’s as nutritious as it is delicious? These banana and chia seed pancakes are a total game-changer. They are naturally sweet, light, and protein-rich—with half an egg in every pancake!

They take minutes to whip up and can be stored in the fridge for 2 days.

Ingredients

  • 🍌 2 Ripe Bananas (extra ripe = extra sweet)

  • 🥚 2 Eggs

  • 🌾 70g Plain Flour

  • ✨ 1 Heaped tsp Baking Powder

  • 🌱 1 tsp Chia Seeds

  • 🥥 Coconut Oil for cooking

Method

  • Mash the bananas until smooth, then whisk in the eggs.

  • Stir in the chia seeds.

  • Gently fold in the flour and baking powder (don’t overwork the batter for maximum fluffiness!).

  • Heat a teaspoon of oil in a pan over medium heat.

  • Pour the batter to make 4 pancakes.

  • Flip when you see bubbles forming on the surface (usually 3-4 mins per side) until golden.

Serving Suggestion

I served Eli's with fresh oranges, creamy yoghurt, a drizzle of honey, crunchy peanut butter, and semi-dried figs. 🐥

Dietitian’s Note

These are fantastic for baby-led weaning! Simply make them smaller. They can be frozen too!

Jenna Clark
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