Banana-chia pancakes with berries and maple syrup

Published on 12th February 2019

Surprise your loved one with breakfast in bed this Valentine’s Day – or better still, hand them the recipe! These also make a nice alternative to the standard lemon and sugar pancakes on Shrove Tuesday, or a tasty brunch any day of the week.

Credit: Mike Murphy, registered nutritional therapist at Saffron Wellness Ltd

Makes 4-5 pancakes

Ingredients:

1 medium-sized banana
2 eggs
100 ml rice milk
2 tbsp chia seeds
5 tbsp buckwheat flour
½ tsp baking powder
Pinch of sea salt
1 handful each of raspberries and blackberries
Maple syrup
Grass-fed butter (e.g. Kerrygold)
Extra virgin olive oil

Method:

Mash the banana with a fork then whisk in the eggs, chia seeds, rice milk, buckwheat flour and baking powder. It will look a little wet but don’t worry – it’ll thicken up as the chia seeds absorb some of the liquid.
Rest in the fridge for 30 mins, then ladle individual pancakes onto a buttered-olive oiled pan over moderate heat. Flip over when you see a few bubbles appear (around 3-4 mins) and cook for another 2-3 mins until delicately browned on both sides.
To serve, add a pat of grass-fed butter and a few berries. Drizzle over a tbsp of maple syrup and tuck in!

Note: You can replace the rice milk and the buckwheat flour with any alternatives you have on hand.