Wholewheat Chia Pancakes

Just as weekends are for relaxing, Sunday’s should be for pancakes. Using minimal staple ingredients and a little imagination, I created this delicious pancake stack oozing with agave syrup, fresh blueberries, banana and a cinnamon dusting. From bowl to pan to plate in under 30 minutes, this easy breakfast is great for any occasion!

Serves 2

Ingredients:

1 cup of wholewheat flour

2 cups of almond/oat milk

1/2 tsp of baking powder

1 tsp cinnamon

1 tbsp chia seeds

1 tsp agave/maple syrup

1 banana

coconut oil

toppings

a handful of blueberries

a banana

agave or maple syrup

cinnamon dusting

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Begin by mixing the flour, baking powder, cinnamon and chia seeds together and set aside. In another bowl, mash the ripe banana until a smooth paste is formed. Add the dairy free milk to the mashed banana and mix thoroughly. Next, slowly add the banana milk mixture to the dry ingredients along with the agave syrup, whisking or stirring with a fork until a smooth batter is acquired. Heat the coconut oil in a non-stick pan on a medium flame until the pan is hot. Using a tablespoon, drip the mixture into the center of the pan and leave to brown on one side. When bubbles appear on the surface, the pancakes are ready to flip. Keep adding as much coconut oil as deserved to keep the pancakes from sticking to the pan. Serve with fresh fruit, syrup and a light dusting of cinnamon.

Top Tip: to acquire perfectly round pancakes, use a cookie cutter mould to keep the mixture circular when heating in the pan. 

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