Lemon Chia Seed Banana Pancakes are a delightful twist on your favorite breakfast, perfect for a healthy and satisfying start to your day. These fluffy pancakes, a fantastic option among Healthy Banana Pancakes Recipes, are bursting with bright lemon flavor and packed with wholesome chia seeds. You’ll love how easy they are to make!
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and moisture. Use very ripe, spotty bananas for the best flavor.
- All-Purpose Flour: You can use whole wheat flour for an even healthier option, or a gluten-free all-purpose blend.
- Chia Seeds: Adds nutrients and a slight texture. No direct substitute, but you can omit them if needed.
- Lemon Zest & Juice: Provides the signature bright flavor. Don’t skip fresh lemon!
- Milk: Any dairy or non-dairy milk works (almond, soy, oat).
- Maple Syrup: For a touch of sweetness. Honey or agave nectar are good alternatives.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large ripe banana, mashed
- 1 cup milk
- 1 large egg
- 1 tablespoon maple syrup, plus more for serving
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon melted unsalted butter or coconut oil, plus more for greasing
- Fresh berries, for serving (optional)
How Much Time Will You Need?
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 4
- Calories per serving: Approximately 280 calories
- Tools needed: Mixing bowls, whisk, non-stick skillet or griddle, measuring cups and spoons.
Step-by-Step Instructions:
1. Combine Dry Ingredients
In a large bowl, whisk together the flour, chia seeds, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined to ensure even leavening in your Healthy Banana Pancakes Recipes.
2. Mix Wet Ingredients
In a separate medium bowl, mash the ripe banana until smooth. Add the milk, egg, maple syrup, lemon juice, lemon zest, and melted butter or coconut oil to the mashed banana. Whisk until all the wet ingredients are thoroughly combined.
3. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are perfectly fine; do not overmix, as this can lead to tough pancakes.
4. Heat Your Pan
Heat a lightly oiled non-stick skillet or griddle over medium heat. You want it hot enough to sizzle a drop of water, but not smoking.
5. Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Flip carefully and cook until done.
6. Serve and Enjoy
Transfer your freshly cooked Lemon Chia Seed Banana Pancakes to a plate. Serve immediately with extra maple syrup, fresh berries, or a sprinkle of additional lemon zest.
Variation Ideas:
- Blueberry Lemon: Fold in 1/2 cup fresh blueberries into the batter for a fruity burst.
- Spiced: Add 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients.
- Nutty: Top with chopped walnuts or pecans after cooking for added crunch.
Storage Instructions:
You can store leftover Lemon Chia Seed Banana Pancakes in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave them for 30-60 seconds, or pop them in a toaster oven until warmed through. These Healthy Banana Pancakes Recipes reheat beautifully for a quick breakfast.
Frequently Asked Questions (FAQ):
Can I make these pancakes ahead of time?
Yes, you can prepare the dry and wet ingredients separately and combine them just before cooking. The batter itself is best cooked fresh.
What makes these pancakes healthy?
Chia seeds provide fiber and omega-3s, while bananas offer natural sweetness and potassium. Using less added sugar contributes to them being a healthier choice among Healthy Banana Pancakes Recipes.
Can I freeze these pancakes?
Absolutely! Place cooked and cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They’ll keep for up to 1-2 months.
My pancakes are not fluffy, what went wrong?
Overmixing the batter is a common culprit. Stir just until combined. Also, ensure your baking powder and baking soda are fresh.
Can I use a different type of flour?
Yes, whole wheat flour or a 1:1 gluten-free flour blend can be used. Adjust liquid slightly if the batter seems too thick or thin.
Do I have to use ripe bananas?
Very ripe, spotty bananas are recommended for the best flavor and sweetness in these Healthy Banana Pancakes Recipes. Less ripe bananas will yield less sweet results.
