Banana smoothie pancakes with chia gel
Makes 8 pancakes (10cm wide)
- 1 tbsp chia seeds
- 1/4 cup oats
- 1 cup (250ml) almond milk, plus an additional 1/4 cup (60ml)
- 1 large ripe banana
- 3/4 cup (120g) wholemeal self raising flour
- 1/4 cup almond meal
- 1 tbsp raw sugar
- 1 large egg
Put chia seeds into a small dish or mug and cover over with warm water. Stir and set aside for 10-15 minutes, or until mixture becomes like a gel.
Place oats in a blender and pulse until oats resembles crumbs. Add almond milk and banana and blend into a smoothie.
Sift flour into a large mixing bowl, fold through almond meal and sugar then make a well in the centre.
Pour smoothie into the dry mix and stir to combine, using a whisk to separate lumps.
Crack the egg into the mix, add the chia seeds, and stir well.
Pour in additional 1/4 cup of almond milk to thin out the pancake batter.
Gently heat a non-stick frying pan, and using a 1/4 cup measure swirl the batter onto the pan evenly.
When a ring of air bubbles forms around the outer edge, lift the pancake to check whether it is cooked enough to flip.
Once flipped, cook the pancake on other side for no more than 1 minute. Transfer pancake from pan onto a large plate. Repeat with remaining batter.
- You might need to adjust the temperature of your hot plate, either up or down, depending on how well the pancakes are cooking.
- Serve with sliced banana and maple syrup or berries and cream.
- For a healthier serving suggestion, you can serve with fresh fruit and yoghurt.
- Sprinkle freshly cooked pancakes with fresh lemon juice and a dusting of caster sugar.
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- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.