Banana-Oat Pancakes with Chia Seed and Vanilla Whip

We call these "mega-pancakes" because of the mega nutrition!  Chia and flax are top sources of omega-3 fatty acid and fiber.

We call these “mega-pancakes” because of the mega nutrition! Chia and flax are top sources of omega-3 fatty acid and fiber.

These pancakes are sweet and delicious when topped with the vanilla whip.  Traditional pancakes use eggs and oil to make the cake moist, but this whole foods plant-based version uses delicious chia seeds and mashed bananas.  Chia seed is very high in fiber and omega-3 fatty acid, and it expands to form a gelatinous bead when soaked in liquid.

Do try the vanilla whip.  The recipe is based on one from the “Forks Over Knives Cookbook.”  It’s made from tofu, which was a surprise to me!  I had no idea that tofu could be so versatile, but it pretty much assumes the flavor of whatever you add to it (in this case pure vanilla extract, a little maple syrup, and dash of fresh lemon juice).  This dairy-free whip can be used with a plant-based muffin or cupcake recipe as yummy frosting!

Banana-Oat Pancakes with Chia Seed

Ingredients:

2 Ripe bananas, mashed

2 Cups soy milk

2 Tablespoons chia seed

1 Cup 100% whole wheat flour

2 Tablespoons flax meal

1 Cup rolled oats

2 Teaspoons baking powder

2 Dates, chopped

1/4 Cup walnuts, chopped

2 Teaspoons vanilla extract

First prepare the chia seeds by adding them to a small saucepan with 1/4 cup of water.  Bring to a boil and stir until the seeds are fully expanded, about 1 minute.

Combine the chia seeds and water, mashed bananas, vanilla extract, and soy milk in a large bowl.  Gently mix in the whole wheat flour, oats, flax meal and baking powder.  The batter should be runny so add a little more soy milk if needed.  Stir in the chopped walnuts and dates.

To cook the pancakes: Spoon some of the batter onto a skillet over medium heat.  When you see bubbles coming to the top of the pancake it is time to flip it over.  Cook the pancakes until browned, about 3 minutes per side.  The pancakes are done cooking when they feel dense, not mushy, when pressed gently with a finger.

Vanilla Whip

100% whole wheat plant-based cupcakes!

100% whole wheat plant-based cupcakes with vanilla whip frosting!

Ingredients:

1 (16oz) Package extra firm tofu

2 Teaspoons pure vanilla extract, or seeds from 1 vanilla bean

2 Tablespoons fresh-squeezed lemon juice

1/4 Cup raw unsalted cashews

1/4 Cup 100% pure maple syrup

Bring about 1 cup of water to a boil in a small saucepan.  Add the cashews and remove from heat.  Let the cashews soak until soft, about 30 minutes, then drain off the water.

Add all ingredients to the bowl of a food processor.  Process on high until very smooth.  Chill for 1 hour before serving (if desired).

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