Cinnamon Chia-Flax Protein Pancakes

4.38 from 8 votes

Start your day with these dairy-free, gluten-free protein pancakes made with chia seeds, flax seeds, and banana. Nutritious, filling, and delicious!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Put all of the ingredients into a blender or food processor. Mix.
Scrap the sides of the blender down with a spatula and then blend everything together one more time.
Heat a large pan over medium heat. Grease with oil.
Use 2 Tablespoons worth of batter to make each pancake. Lower heat to low medium.
Wait until the batter starts bubbling a bit (2-3 minutes) before flipping. Cook for about another few minutes on the other side, or until golden brown.
Note: Depending on your stove top or your pan, these may cook more or less quickly, so just keep an eye on them. Also, I noticed that my first few pancakes took more time to cook, and the other ones browned much more quickly.
Yields 7- 8 mini pancakes total. Serves 1 or 2.

How to grind chia seeds or flax seeds at home- you can use a coffee grinder or spice grinder. I prefer to buy ground chia seeds and ground flaxseed meal but if I can't find it, I do it at home.

Make sure the pancake batter isn't lumpy. The banana sometimes takes time to mix so make sure the banana isn't lumpy. This results in thicker pancake batter.

How to serve: Serve pancakes with maple syrup, berries or other fruit, butter, almond butter, maple butter, apple butter or whatever is your favorite pancake topping of choice.