Best 4 Easy Banana Chia Blueberry Pancakes Recipes
Kick-start your day with a delightful and nutritious breakfast treat - our Easy Banana Chia Blueberry Pancakes! These fluffy and golden pancakes are bursting with natural sweetness from ripe bananas, protein-packed chia seeds, and a burst of juicy blueberries. Made with wholesome ingredients, these pancakes are not only delicious but also packed with essential nutrients to fuel your body and mind.
This versatile recipe offers three variations to cater to your dietary preferences: classic, vegan, and gluten-free. The classic version features a harmonious blend of mashed bananas, chia seeds, almond milk, and eggs, while the vegan variation substitutes almond milk and chia seeds for eggs, ensuring a delightful plant-based option. For those with gluten sensitivities, the gluten-free version utilizes oat flour instead of all-purpose flour, creating a delectable treat that everyone can enjoy.
Each variation promises a unique taste and texture, yet all share a common goal: to provide a satisfying and wholesome start to your day. Savor the delicate sweetness of bananas, the nutty crunch of chia seeds, and the vibrant burst of blueberries in every bite. Drizzle with maple syrup, honey, or your favorite toppings for an extra indulgent experience.
Whether you're a seasoned pancake enthusiast or a novice cook looking for an easy and flavorful breakfast recipe, these Easy Banana Chia Blueberry Pancakes are sure to become a staple in your kitchen. Join us on this culinary adventure as we guide you through the simple steps to create these delightful pancakes that are not only delicious but also a nutritious way to start your day.
BANANA BLUEBERRY PANCAKES
Steps:
- In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 41g carbohydrate (19g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic exchanges
CHIA SEED PANCAKES
Bananas, rolled oats and chia seeds in this Food Network recipe make these a healthy option when you're craving pancakes.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the banana, eggs, egg whites, oats, flour, sugar, baking powder, vanilla, cinnamon and salt in a blender. Puree until smooth. Stir in the chia seeds.
- Heat a large skillet over medium-high heat. Brush with butter to coat. Add 1/4 cupfuls of the batter to the pan to form pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes immediately. Top with berries and syrup.
EASY BLUEBERRY PANCAKES
Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 13
Number Of Ingredients 4
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir Bisquick, milk and eggs until blended; gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden.
Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
BLUEBERRY AND BANANA PANCAKES
Make and share this Blueberry and Banana Pancakes recipe from Food.com.
Provided by Parsley
Categories Breakfast
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, sugar, baking powder and salt in a large bowl.
- Add eggs, milk, melted butter, mashed bananas, cinnamon and vanilla. Stir until well blended and smooth.
- Gently fold in the blueberries.
- Spoon 1/8-1/4 cup of batter for each pancake on preheated, greased griddle or skillet.
- Once bubbling throughout on surface, turn over and cook until done.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Mash the bananas well: This will help to create a smooth and consistent batter.
- Don't overmix the batter: Overmixing can make the pancakes tough. Just mix until the ingredients are combined.
- Cook the pancakes over medium heat: This will help to prevent them from burning.
- Flip the pancakes only once: Flipping them too often can make them dry and tough.
- Serve the pancakes immediately: Pancakes are best served hot off the griddle.
- Add toppings of your choice: Blueberries, maple syrup, butter, or yogurt are all great toppings for banana chia blueberry pancakes.
Conclusion:
These easy banana chia blueberry pancakes are a delicious and healthy breakfast option. They're packed with nutrients and flavor, and they're sure to please everyone at the table. So next time you're looking for a quick and easy breakfast, give these pancakes a try. You won't be disappointed!
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