CHIA ALMOND PANCAKES
Being healthy and raising a healthy family doesn’t mean you have to forgo pancakes. These chia almond pancakes are a personal favourite and I love that they’re healthy and easy to bring on the go. What I love about them is that they are high in quality protein, low in sugar and full of natural fibre and healthy fats …perfect for mornings you feel like something sweet. They are dairy, gluten and grain free and especially delicious topped with sliced banana & almond butter.
Chia seeds are rich in nourishing essential fatty acids, high in natural plant fibre, plant protein as well as minerals, such as calcium, phosphorus and manganese. The nutrition qualities of chia seeds translate into numerous health benefits including boosting energy, stabilising blood sugar levels, improving digestion, lowering cholesterol and improving overall heart health, all while also nourishing our beauty bits – our hair, skin & nails.
Makes 5-6 pancakes
- 2 organic free range eggs
- 2 tbsp chia seeds
- 2 tbsp almond flour
- 1 tbsp buckwheat flour (spelt/oat four works too)
- 2-3 tsp natural sweetener (maple syrup, raw honey, coconut sugar or stevia to taste)
- pinch sea salt
- ½ tsp coconut oil for pan frying
- Beat eggs in a bowl and add the remaining ingredients.
- Combine well and let the pancake mixture rest for about 10 mins, allowing the chia seeds to absorb some of the liquids and form a nice thick batter.
- Melt ½ tsp coconut oil on a hot pan and place 2 tbsp of pancake batter on the pan.
- Fry over medium heat until light brown. Then turn and fry the other side as well.
- Continue until all the batter is used up.
- Serve with sliced banana and maple syrup.