For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!
We’ve shared these pancakes before, but they were such a hit that we thought we’d resurrect them for our friends at Project Feederwatch.
Chia seeds stand in for eggs and add a healthy boost to these decadent pancakes. I love that they sound challenging, but are actually quite simple. These would be perfect for breakfast on a lazy Sunday, but we could eat these pancakes anytime of the day! A special thanks to Michelle Abendschan (who writes the beautiful blog Je Mange la Ville) for coming up with such a fun recipe.
Caramelized Banana & Chia Pancakes
Serves 2-4; makes 7-8 pancakes
- 1 Tbsp Chia Seeds + 3 Tbsp Water
- 3/4 cup Unbleached White Flour
- 1/4 cup Whole Wheat Pastry Flour
- 1 Tbsp Brown Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1 cup Buttermilk or Soured Milk
- 2 Tbsp melted Butter
- 1 Banana, peeled, cut into 1/4-inch slices (about 16 slices total)
- 1 tsp granulated Sugar
- Maple Syrup, for serving
Add chia seeds to water and let sit until they gel, about 15 minutes.
In a mixing bowl, whisk together flours, sugar, baking powder and soda and salt. Add the buttermilk and melted butter to the gelled chia, and then combine that into the dry ingredients. Stir until just combined (don’t over mix).
Heat a non-stick griddle over medium heat and spray lightly with non-stick spray. Drop batter onto griddle by 1/4 cupfuls. Place two banana slices into each pancake surface and press down lightly. Sprinkle pancake surfaces with a little sugar.
Flip pancake when bubbles appear on the surface and edges start to look a little dry, about 3-4 minutes. Check side with bananas frequently to make sugar isn’t getting to dark and adjust heat as needed. Cook second side 2-3 more minutes. Keep warm in a 200° F oven if cooking pancakes in batches.
Make these vegan by substituting non-dairy buttermilk (recipe below) for the buttermilk and melted Earth Balance in place of butter.
Non Dairy Buttermilk:
Combine 1 cup of Soy/Rice/Almond milk with 1 Tbsp lemon juice. Let stand 10 minutes and use in place of buttermilk.