A variant of a plain bowl of oatmeal, these Coconut Chia Banana Pancakes pack all the health benefits, plus give a richer indulgence to your mouth.
Sunday mornings are the best days for long breakfasts. Where I can splurge a little bit of time and have fun cooking something a little more indulgent than the weekday cup of coffee. This Sunday the family wanted pancakes, lots of pancakes, abnormal pancakes. The kind that doesnt come from a box. Healthy Pancakes!
These broke the mold and more!
The batter is made from oat flour, banana, coconut flakes, and chia seeds, adding fiber and protein to the mix. It’s sweetened with honey, which is low on the glycemic index. The coconut flakes for texture, and the caramelized bananas on top just bring it all together for a gratifying bite, dense enough to satiate but light enough to not become cloying.
They are rustic in nature, something reminiscent of the flapjacks that mountain men and woodcutters would make on cast iron skillets in cold mornings. But instead of adding bacon and whiskey, the inclusion of chia seeds, bananas, and coconuts make this more like the rustic pancakes of the Florida Everglades; where, instead of mountain men with cast iron skillets, we have Floridians in Miami cooking them.
Its the simple pleasures of breakfast, whether you’re in Miami, the Everglades, or the Smoky Mountains in a log cabin.
These super healthy, crunchy, sweet and aromatic pancakes lack nothing in flavor and texture! Using oatmeal flour gives you a denser pancake that keeps you full for longer.
- 1 large banana
- 1 cup oat flour
- 1 tbsp chia seeds
- 1/4 cup coconut flakes
- 1 cup water or milk
- In a blender mix the flour, banana, chia seeds, salt and water
- Heat a pan with olive oil or coconut oil and cook the pancakes, flip when bubbles start to form on the surface.
- In a pan sear a banana with oil, the natural sugars will caramelize it
- Serve pancakes with banana, coconut flakes, and honey