Content hub Articles and recipes Banana-chia pancakes with berries and maple syrup Published on 12th February 2019 Surprise your loved one with breakfast in bed this Valentine’s Day - or better still, hand them the recipe! These also make a nice alternative to the standard lemon and sugar pancakes on Shrove Tuesday, or a tasty brunch any day of the week. Credit: Mike Murphy, registered nutritional therapist at Saffron Wellness Ltd Makes 4-5 pancakes Ingredients: 1 medium-sized banana 2 eggs 100 ml rice milk 2 tbsp chia seeds 5 tbsp buckwheat flour ½ tsp baking powder Pinch of sea salt 1 handful each of raspberries and blackberries Maple syrup Grass-fed butter (e.g. Kerrygold) Extra virgin olive oil Method: Mash the banana with a fork then whisk in the eggs, chia seeds, rice milk, buckwheat flour and baking powder. It will look a little wet but don’t worry - it’ll thicken up as the chia seeds absorb some of the liquid. Rest in the fridge for 30 mins, then ladle individual pancakes onto a buttered-olive oiled pan over moderate heat. Flip over when you see a few bubbles appear (around 3-4 mins) and cook for another 2-3 mins until delicately browned on both sides. To serve, add a pat of grass-fed butter and a few berries. Drizzle over a tbsp of maple syrup and tuck in! Note: You can replace the rice milk and the buckwheat flour with any alternatives you have on hand. Read more articles and recipes Manage Cookie Preferences