Breakfast indulgence, Banana chia pancakes

I love to indulge on Sunday's. Pancakes are a favourite breakfast item. I have posted a recipe for fluffy (gluten free) pancakes previously, which is still a favorite, but requires several steps and is a bit time consuming to prep. These pancakes are not fluffy, they are deliciously dense and heavy due to the use of bananas. This recipe was inspired by a similar one on the blog 'Healthy breakfast Club, I have just added my own twist.

I am in a total pancake mode at the moment, and have been experimenting with various versions. This recipe is flexible on the flour you use, you can exchange the oat flor for spelt (I would suggest, half whole wheat and half white) almond flour, quinoa flour. 

Here is what you need to make 6 pancakes. Believe me 3 is enough for a person of big appetite. 

If you don't like banana in your batter you can skip it!

2 very ripe banana's (or 2 dl yoghurt, I like to use sheep)

3 dl oat flour* (can be exchanged for other flours)

1,5 tsp baking powder

pinch of salt 

1 tbsp coconut sugar 

zest from half a lemon

2 eggs

2 tbsp coconut oil 

1-2 tbsp chia seeds

1. Melt the coconut oil in the pan you plan to fry the pancakes in. 
2. In a bowl mix all the dry ingredients. 
3. In a blender mix the bananas, add the melted coconut oil, leaving the pan with a little fat over to fry in. 
4. Now mix the wet with the dry ingredients. 
5. Heat then pan and about half a dl of mix to the pan. If you have a large enough pan you should be able to fry off several in one pan. The first pancakes always take the longest, have patience. You want to flip them over once you see they give off a bubble on the surface. This takes between 204minutes for the first batch, this time shortens once the pan has really heated up. 

Enjoy the pancakes with maple syrup, berries and roasted walnuts and/ or hazelnuts.