banana chia pancakes

Jillian’s Gluten Free Banana Chia Pancakes

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gluten free banana chia pancakes

I always thought pancakes were these elusive, complicated and hard to make breakfast foods and that’s why everyone always used Bisquick ?

It wasn’t until last year that I realized they are really simple to make in a healthy and entirely vegan/gluten free/delicious manner. I pretty much stick with the same recipe I use when making muffins because it works (and I’m lazy).

These Gluten Free Banana Chia Pancakes have 9 ingredients and in 4 easy steps you can have filling, moist pancakes topped with all the fresh fruit, nuts, coconut flakes, goji berries, maple syrup and chocolate chips you want. Plus, I have a trick for making one batch of pancakes at the beginning of the week that will last you several mornings because my laziness has made me resourceful ?

vegan pancakes

Here are the DRY ingredients you will need:

  • 2 cups brown rice flour
  • 1/2 cup oat flour
  • 1/2 tsp ground cinnamon
  • 1 tbsp chia seeds
  • 1/2 cup coconut sugar
  • pinch of salt

Stir all dry ingredients together in a large bowl and get out any clumps.

Here are the WET ingredients you will need:

  • 2 tbsp vegan butter, melted
  • 2 sliced bananas
  • 1 tsp vanilla extract
  • 1 1/2 cups soy milk (or any non-dairy milk)

Optional: semisweet chocolate chips or any other add-ins.

In a separate smaller bowl, use a fork to mash up the bananas. Add in the butter, vanilla extract, and soy milk. Mix thoroughly.

Add your wet mixture to the dry and combine everything together, stirring until you have a smooth batter. Add chocolate chips or any other desired add-ins at this point.

Heat a little coconut oil or extra virgin olive oil in a large pan over medium heat. Pour batter into whatever sizes or shapes you want and cook until golden brown on both sides.

Top with coconut flakes, fresh fruit, nuts, goji berries, maple syrup, vegan butter or ALL OF THE ABOVE.

banana chia pancakes

BONUS! What’s my super awesome trick for extending the life of pancakes? Usually, I will cut this recipe in half when I make it in the morning. I use up maybe a third of the batter making a couple of smaller pancakes. I put the remaining batter in an airtight container and the next morning I add a little water to the mixture because it thickens in the fridge. Then I make a couple more pancakes, put the rest of the batter in the fridge and repeat the process. The batter will last me 4-5 days until I’ve my fill of pancakes ?

Pancakes 4 lyfe.

Jillian ?

Jillian

I’m a born and bred Texas girl who has resided in the most un-Texas cities, Dallas and now Austin. And also very un-Texas of me, I decided to go vegan in my early 20’s. Luckily, Austin is an a-mah-zing place to be an herbivore. Here in ATX, we have phenomenal restaurants and food trucks and yes, I’m determined to consume all the veg friendly dishes in town. When I’m not out eating, I’m working on my blog Compassionate Women, where I post vegan & gluten-free recipes that are not only delicious but have a positive impact on your body and the environment. Yay! I also blog about health & beauty topics, travel, and cute furry animals. I’ve traveled to China, South Korea, and Vietnam so far, which were all interesting places to observe food culture and try new dishes. My favorite food experience overseas was consuming fresh coconuts on the beaches of Vietnam. My food obsession right now is beets – I put them in all of my baked goods! But I can also go to town on an extra large order of fries. I pay the bills by working as a freelance film maker and photographer. I’m a professional chocolate eater/coffee drinker. And I spend a lot of time snuggling with dogs. I’m very excited about joining the Girls On Food community – getting to spread my knowledge, learn from others, and connect with cool foodie chicks!

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