Yes, you heard right—just two whole-food ingredients. We can’t get over how simple and healthy these are. A protein, fiber, potassium, nutrient-rich powerhouse of a breakfast with no grains.
We are huge pancake fans and typically have them once a weekend. Pancakes are our husbands’ specialty. We make them using healthy, gluten-free, and local ingredients but were excited to find this gem of a recipe.
We couldn’t resist superfooding these up with chia, flax, hemp, and cocoa. We’re already testing them with matcha, coconut, and other fruits.
They are kid-approved too!
Makes 4 pancakes
Use organic when possible
- 2 organic and cage-free eggs
- 1 banana, chopped
- 1 tablespoon chia seeds
- 1 tablespoon ground flax
- 1 tablespoon hemp hearts
- 1 tablespoon cocoa powder
- 1 tablespoon cinnamon
- Coconut oil for frying
- Optional add-ins to the batter: matcha, coconut, other fruit, dark chocolate chips
- Optional toppings: fruit, berries, maple syrup, raw honey, grass-fed organic yogurt or coconut yogurt, nut butter
Whisk eggs in a bowl, add the banana, and mash together. Ensure the banana is fully mashed. Add in the remainder of the ingredients to form a batter.
Heat 1 tablespoon of coconut oil in a frying pan over medium heat. Pour in the batter to create a thin pancake. Cook for about 1 minute before flipping it. Once flipped, cook for another minute.
Serve with the above toppings of your choice.
Thank you Food Matters TV and Chalkboard Magazine for the inspiration.
Christine Beal Dunst and Stephanie Rapp are the co-founders of Embody Wellness Company, your health and lifestyle concierge, specializing in creating customizable holistic wellness and nutrition programs targeted to accomplish your goals in a lasting way. For more information, visit EmbodyWellnessCompany.com