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If you have bananas that are too ripe to eat, don't throw them away! Make gluten-free pancakes instead. Puréed bananas and maple syrup help sweeten these pancakes that are so light and fluffy, you'll never want to make anything else.

Chia Oat Banana Pancakes [Vegan, Gluten-Free]

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Ingredients You Need for Chia Oat Banana Pancakes [Vegan, Gluten-Free]

For the Pancakes:
  • 1 tablespoon chia seeds
  • 1 tablespoon flaxseed meal
  • 1 cup gluten-free old-fashioned rolled oats
  • 2 cups oat flour (see notes)
  • 1 1/2 cups almond milk (coconut water or plain water work as well)
  • 3 large very ripe bananas, mashed
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons maple syrup
  • 3/4 cup full-fat coconut milk

For the Optional Toppings:

  • Fresh berries
  • Banana slices
  • Maple syrup
  • Coconut shreds

How to Prepare Chia Oat Banana Pancakes [Vegan, Gluten-Free]

  1. Combine chia, flaxmeal, oats, and oat flour in a medium mixing bowl and add the almond milk (or water if preferred). Allow mixture to soak for at least 1 hour at room temperature or store it in the refrigerator overnight.
  2. Mix in remaining ingredients right before cooking and stir until batter is smooth. Heat a large skillet or pancake griddle over medium heat (about 325°F) and grease it lightly with oil. Pour 1/3 cup size scoops onto griddle and spread with a spatula then cook for 3-4 minutes per side, until dark golden brown.
  3. Serve hot with your favorite pancake toppings.
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If you don't have oat flour you can simply pulse 3 cups of oats in a food processor of blender until fine.

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Nutritional Information

Total Calories: 1882 | Total Carbs: 306 g | Total Fat: 58 g | Total Protein: 55 g | Total Sodium: 7733 g | Total Sugar: 93 g Per Serving: Calories: 125 | Carbs: 20 g | Fat: 4 g | Protein: 4 g | Sodium: 516 mg | Sugar: 6 g Calculation not including optional toppings.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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