The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Banana Chia Pancake Decadence
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Banana Chia Pancake Decadence

Chia seeds are no longer used to grow sprouty green hair out of a terra cotta cartoon head. Little did we know back then, in the days of the chia pet, that these little seeds would become all-the-rage! Now they are on grocery store shelves instead of wrapped up under Christmas trees. Chia seeds are loaded with omegas, protein, and fiber. They help to lower cholesterol as well as give you energy.

I wanted to find a way to incorporate them into a healthy breafast dish, so I came up with these Banana Chia Pancakes. Chia seeds turn gelatinous when they interact with liquid, so they are a great binder to use when baking in place of eggs. Your whole family will love these pancakes, so whip some up on a Sunday morning, and feel good about feeding them to your kids for sustained energy and high nutrition

  • 2 cups Bob's Red Mill Gluten Free Baking Mix
  • 2 tablespoons chia seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ tsp sea salt
  • 2 ripe bananas
  • 2 tablespoons agave nectar
  • 1 -1/2 cup coconut milk
  •  1 tbs coconut oil, melted
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Coconut oil for cooking pancakes

Place the flour, chia seeds, baking soda, baking powder and sea salt into a bowl and stir together. In a separate bowl, mash the peeled bananas into a paste or use a food processor. Add the mashed banana, agave nectar, coconut milk, coconut oil, cinnamon, and vanilla to the flour mixture and stir well to combine the batter. Heat a dollop of coconut oil on a nonstick skillet or griddle and pour the batter on it by ¼ cups. Let the pancakes cook until bubbly and the edges are somewhat dry, and then flip over and brown on the other side. If the batter thickens up too much, add a touch more coconut milk (this is the result of the chia seeds gelatinizing).

Serve with Coconut Crème Sauce or Grade B Maple Syrup (recipe follows).

Coconut Crème Sauce

  • ¼ cup cashews, soaked for 2 hours
  • ½ cup coconut milk (from a can)
  • 3 Medjool dates, pitted
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Place all ingredients in a blender, and blend until creamy smooth.


To check out more delicious vegan and gluten free recipes, visit my website at




*Image courtesy Flickr creative commons.

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Leave a Comment

  1. Veganara
    Vote no 3. Wow, these sound deliciously decadent! Carolyn has just written a very informative post about chia seeds too, I really must try them! You might be interested in my recent recipe for Mixed Fruit Sundaes, and if you like it, please vote!
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  2. Carolyn
    Karma Chow, you know the saying, "Great minds think alike!" Thanks for the recipe using chia seed. and welcome to the Flaming Vegan! Vote #4!
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  3. Kate Noel
    Kate Noel
    Voted! These sound fantastic! I can't wait to try them. After reading all these great things about Chia seeds, I'm ready to start using them in my diet.
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  4. BuddhasDelight
    paradise pancakes! yum and wonderful. i just started using chia seeds and love them. also, who can resist anything with coconut and banana. can't wait to try these. thanks! you've definitely got my vote. :) cheers.
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  5. Caroline Jones
    Caroline Jones
    Sounds yummy! Voted and will probably go shopping for the ingredients tonight!
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  6. SuzySnowflake
    I don't buy pre-packaged baking mixes, but I do make one of my own. Mine, and the commercial mixes such as Bisquick all have baking powder already in them. I see that his recipe calls for using a commercial baking mix, but also calls for additional baking powder and baking soda. Are those really necessary to add? And would this recipe work with most any baking mix besides Bob's Red Mill Gluten-Free mix? Like most people, I have no problem with gluten. Thanks!
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