Chia Banana Pancakes

Okay, so this is probably the healthiest thing I’ve made in a while, and it’s about time. And these are so good I promise they don’t even need syrup. The bananas keep them super moist on their own. You’ll need a blender, a stick blender, OR a food processor, but then you can just pour or spoon the batter out of the blending container. Very easy with minimal clean up. You can also leave out the chia seeds and protein powder if you like, I was honestly just trying to clear out my pantry. But I will say the vanilla protein powder does add some vanilla flavor, and chia seeds add a serious punch of fiber and you don’t even notice them once you blend it all up.


  • 1 cup oats (80 grams)
  • 1 tbsp chia seeds (12 grams)
  • 2 cups bananas (200 grams) (I used frozen bananas)
  • 2 scoops vanilla protein powder (15 grams)
  • 1 egg
  • 1 tsp baking powder
  • a pinch of salt
  • 2 tsp oil (for cooking)


Blend all batter ingredients until a smooth batter appears. Then, preheat a nonstick skillet on medium low heat for at least five minutes. Then brush 1/2 tsp oil on pan for each batch of pancakes. Only cook three pancakes at a time, using only one heaped spoon of batter for each pancake. Be patient with the pancakes and only flip when you see several bubbles on top of the batter and can tell the bottom is starting to brown. It will take a couple of minutes at least on each side, these aren’t like regular pancakes. Look at the picture below. Learn from my mistakes! This recipe makes 12 medium sized pancakes.


  1. only a spoonful of batter per pancake
  2. thin out the batter if needed with the back of a spoon
  3. only flip when you KNOW it’s ready



  • 293 calories
  • 7.6 (g) fat
  • 39.9 (g) carbs
  • 13.4 (g) protein

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