The blender banana and chia pancakes are the ideal breakfast for those seeking a simple, quick, and nutritious recipe that combines taste and wellness in one dish. The natural sweetness of ripe banana perfectly matches the soft texture of the pancakes, while the chia seeds add a delicate crunch and are a valuable source of fiber, plant proteins, and omega-3 fatty acids. The result is a complete and light breakfast that provides energy without weighing you down.
One of the great advantages of this recipe is its practicality: no bowls or whisks are needed, just a simple blender. All the ingredients are blended together in a few seconds, allowing the batter to rest briefly to let the chia seeds hydrate, and the pancakes are ready to cook. The kitchen stays clean, and in just a few minutes, you can serve a breakfast that looks as if it came from an American bakery, but with a healthy and balanced soul.
These pancakes are perfect not just for everyday breakfast but also as a wholesome snack to enjoy with the family. They pair excellently with yogurt, fresh fruit, coconut, or nut butters, creating a different combination every time, suitable for all seasons. Moreover, they keep well both in the fridge and freezer, so you can prepare them in advance and always have them ready when you want a sweet but light treat.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 5 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for blender banana and chia pancakes:
- 1 ripe banana
- 1 tbsp chia seeds
- 1/4 cup plant-based milk (or regular)
- 1 medium egg
- 1/3 cup all-purpose flour
- 1 tsp erythritol (or other sweetener)
- 1/2 tsp baking powder
- to taste ground cinnamon (or vanilla)
- to taste ground cinnamon
- to taste banana slices
- to taste chopped hazelnuts
Tools for blender banana and chia pancakes:
- 1 Blender
- 1 Pan for pancakes
Steps for preparing and cooking blender banana and chia pancakes:
Peel the banana (it should be very ripe) remove the strings and slice it into rounds, placing it directly in the blender.
Add the chia seeds, milk (you can choose between dairy or plant-based), the medium egg, flour, erythritol or another sweetener, baking powder, and finally a generous sprinkle of cinnamon or, if you prefer, vanilla extract or the seeds from half a vanilla pod.
Blend well until you get a smooth and homogeneous batter.
Let it rest for 10 minutes directly in the blender, so the chia seeds have time to absorb the liquid and form their natural gel. This will make the pancakes softer and more compact when cooked.
After the time has passed, oil a classic pan or the pancake pan and cook for 2-3 minutes on each side.
Serve the pancakes with banana slices, a generous sprinkle of cinnamon (if desired), and chopped hazelnuts. Alternatively, you can garnish with:
– banana slices and shredded coconut
– Greek yogurt and chocolate
– peanut butter and nuts
– maple syrup
FAQs (Frequently Asked Questions)
Can I replace the egg in the recipe?
Yes! For a completely vegan version, you can use 1 tablespoon of plant-based yogurt
How long do banana and chia pancakes last?
You can store them in the fridge for 3 days or in the freezer for up to 2 months. Reheat them on a pan or in an air fryer to make them fluffy again.
Can I add cocoa to the batter?
Sure! A teaspoon of cocoa makes them even more delicious.
Do I need very ripe bananas?
Yes, the riper the better: they are sweeter, blend better, and allow reducing sugar in the recipe.
