BANANA CHIA PANCAKES

While there are a lot of healthified pancakes out there, most of them push the boundaries of sugar and fat and still don’t meet the mark for fiber needs. While these pancakes are just as delicious, they have less sugar and fat and over 12 grams of fiber per serving, making them an excellent option when you need to scratch that pancake itch. (Note: Because the eggs and chia seeds contain fat, if you want to top with a nut butter, substitute egg whites for the eggs to prevent fat overload.)

INGREDIENTS: (makes 4 pancakes or 8 mini pancakes, serves 2)

• 1 overripe banana

• 3/4 cup egg whites

• 1/4 cup chia seeds

• 1 tsp cinnamon

• 2 tsp psyllium husk

• 1/2 tsp vanilla extract

• 1/8 tsp salt

• 1/2 tsp fat of choice (olive oil, ghee, etc.)

• 1 tbsp nut/seed butter

• fresh berries to garnish

DIRECTIONS:

1. In a bowl, mash banana.

2. Add eggs and egg whites to bowl and whisk into mashed banana until fully mixed.

3. Add in chia seeds, cinnamon, psyllium husk, vanilla, and salt. Mix until fully combined.

4. Allow batter to sit for 5 minutes so it has time to thicken.

5. Once the batter has thickened, grease a skillet over medium heat and add in a ladle of batter to form a circle. When batter starts to bubble on the bottom, use a flat spatula to flip it and let it cook through (about five minutes). Once it is cooked through and golden brown on both sides, place on a plate. Repeat until all the batter is used.

6. Top with nut/seed butter and garnish with a few berries.

4Q Journaling Guide: this breakfast is considered a complete breakfast option.