Ingredients

• 1 tablespoon chia seeds
• 4 tablespoons water (to soak chia)
• 2 ripe bananas
• 1 cup flour (I used a gluten free blend of equal parts Almond, Amaranth, Rice, and Fine Corn Meal)
• 1/4 cup crushed pecans or 1/4 cup walnuts
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon oil, for pan (coconut, sunflower, butter, etc.)
• maple syrup

Instructions

1. Soak the chia seeds in water to hydrate. This will take about five minutes.

2. Blend together the dry ingredients (flour(s), nuts, cinnamon, salt, baking powder).

3. Once the chia is hydrated, add the bananas to the chia water mixture. Mash the bananas well.

4. Mix the wet ingredients into the dry ingredients.

5. The batter may be dry depending on the flour or flour blend you use. Add a small amount of water or nut milk one tablespoon at a time until the batter is wet, but not runny.

6. Spoon one to two tablespoons of batter onto an oiled, heated pan or skillet. Spread the pancakes to 1.2 centimeter thickness. Cook the pancakes over medium heat for 5 to 10 minutes until golden brown on both sides.

7. Serve warm with maple syrup. Bon Appetit!