Banana chia pancakes with blackberry sauce and blackberry whipped yogurt
Pancakes are my go to breakfast. I can whip them up pretty quickly without measuring any ingredients. The only reason I wrote this one down quickly, I had multiple friends reach out to me about my Instagram post about these. After doing it for about 20 years, I have perfected them, especially banana pancakes. I only eat my bananas ripened to the point where there are a few spots or blemishes, which makes any bananas that go beyond that point, destined for banana pancakes. You will need bananas that have ripened to the degree that their skins are blackened. They will be the sweetest and much easier to mash for the pancakes.
I use chia seeds all the time in yogurt, in juice for chia drinks and in baking. I think we the 80’s babies, remember that chia pet commercial on TV, where they would spread chia seeds onto a turtle or sheep or head of some sort, water it and we’d all watch it grow while singing the 🎶ch-ch-ch chia🎶 jingle. At that age I didn’t have any idea of what the nutritional benefits were in chia seeds. Never did I think that that thing I saw grow into a creepy clown’s Afro, I would be eating as a regular part of my diet.
Chia seeds are one of the superfoods. They are native to Central and South America. It had been used for generations by the Aztecs and Mayans before it suddenly exploded on to the US market. “Chia” in at least one Mayan language means strength. It is high in fiber, a great source of antioxidants, omega 3 fatty acids, iron and calcium. Chia seeds can be eaten in their raw natural form or soaked, where there will increase in size and create a gelatin like sack around the black seed.
I always make some kind of berry or fruit topping for pancakes. I try to use fresh fruit, but defrosted berries will work fine for this, since we are breaking them down in to a rich berry sauce. I usually keep the sugar I add at a minimum because of the whipped toppings and the berry sauce.
Serves 2 – 3 pancakes each
1 cup flour
1 cup Greek yogurt
1 tbsp olive oil
1 tbsp coconut oil
1 ripened banana
1 tbsp chia seeds
1/4 tsp cinnamon
1/4 tsp Nutmeg
1/4 tsp baking soda
1-1/2 tsp baking powder
Dash of ginger powder
1/4 tsp salt
1 tbsp sugar
1/4 tsp extract I used almond extract in this recipe (Vanilla extract is also a good option)
*If you are not a quick pancake fryer, heat your oven to 200 degrees and place a cookie sheet inside. As you make the pancakes place them inside the oven to keep them warm.
1 cup blackberries
Save 6-8 berries for plating
1 tbsp brown sugar
Spices and extract used above to your taste
1 tbsp butter or coconut oil
Add butter or oil to pan, add berries and cook on medium heat. Add spices to taste and lower to low heat. Cook about 5 minutes covered stirring occasionally or until berries break down and sauce turns bright red. If juice from the berries is limited add 1 tbsp juice or water.
Use 1/2 tbsp of juice from berry sauce and mix with 2 tbsp yogurt for garnish.
Heat frying pan on medium to high. Let it sit while mixing ingredients. Mix dry ingredients in one bowl. In another bowl, whisk egg, yogurt, then add oil and extract. Add egg mixture to flour and mix not over-beating. Add mashed banana and chia seeds. Fry pancakes in butter and oil until golden brown on each side.
Stack 3 pancakes and spoon 1 tablespoon of the berry sauce onto the pancakes. Drizzle some of the juice around the base of the stack. Spoon the blackberry yogurt onto the center of the pancakes. If you have fresh mint, add it for some extra color. Place 3-4 berries at the base of the pancake stack and serve warm.
These pancakes are a brunch must have. They will fill you up but you won’t need nap right after. Well, maybe a quick one.