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Easy Banana Chia Blueberry Pancakes

Rated as 5 out of 5 Stars

"This is a fast delicious high protein breakfast packed with antioxidants. It's very adaptable and can be made paleo friendly by omitting the flour. I hope you like it as much as I do! I top mine with organic butter and organic maple syrup or raw organic honey."
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Ingredients

20 m servings 233 cals
Original recipe yields 2 servings (2 pancakes)

Directions

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  1. Blend chia seeds in a blender until powdery, 3 to 5 seconds. Add banana, eggs, flour, cocoa powder, cinnamon, vanilla extract, and sea salt; blend, occasionally scraping sides down, until batter is smooth.
  2. Heat a skillet over medium heat; add coconut oil. Pour 1/2 of the batter into the hot oil and sprinkle 1/2 of the blueberries onto the batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter and blueberries, using more coconut oil if needed.

Footnotes

  • Cook's Notes:
  • This is very adaptable, you can add whatever your tastes are, for example: chocolate chips, coconut, walnuts, etc.
  • Substitute almond extract for the vanilla extract, if desired.

Nutrition Facts


Per Serving: 233 calories; 13.5 g fat; 22 g carbohydrates; 8.2 g protein; 186 mg cholesterol; 232 mg sodium. Full nutrition

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Reviews

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I would like to add some notes: you can grind some flax seed with the chia for added omega 3's etc. Also, you can use coconut flour instead of wheat flour, just cut the amount to about a tsp....

I really enjoyed these pancakes. I was tempted to leave out the flour but made as written. I think I will sub the flour for a little protein powder next time or just skip it altogether. Instead ...

Easy, healthy and suuuper tasty!! I made a bunch of little pancakes that were a great addition to our brunch - easy to eat and snack on for our 2-year old, and definitely a staple for us in the ...

I subbed the flour for a scoop of protein powder and it came out great! The hubby is going to love it.

Moist, yummy pancakes! I substituted the wheat flour with Domata gluten-free flour and it tasted great, with just a hint of sweetness.