Fluffy, fibre-rich, and nourishing – these pancakes are made from wholesome ingredients only, delivering 17g of fibre and 28g of protein per serve. They feed your gut bugs, support digestion, and keep you full for hours.
A note on fibre: This recipe is intentionally high in fibre. If you're new to increasing your intake, start slow – you can reduce the fibre content by omitting the chia seeds or chia jam altogether and topping with fresh berries instead.
Serves 1 hungry person, or 2 as a smaller meal.
BATTER
1 banana
2 eggs
½ tsp baking powder
¼ cup almond meal
CHIA JAM
¾ cup raspberries (fresh or frozen)
1 tbsp chia seeds
¼ cup water
Touch of maple syrup (optional)
TOPPINGS
2 tsp almond butter (I love the Mandolé Orchard brand)
2 tsp hemp seeds
2 tbsp coconut or Greek yoghurt
METHOD
Add all chia jam ingredients to a small saucepan over medium heat. Stir until simmering, then reduce heat and cook for around 5 minutes, stirring occasionally, until thickened. Set aside to cool.
Meanwhile, mash the banana in a bowl. Separate the eggs, adding the yolks to the banana and mixing well. Add the almond meal and baking powder and stir until combined.
Cook pancakes over medium heat until bubbles form and both sides are golden. Top with chia jam and remaining toppings, and enjoy.