These pancakes are everything you want on a race weekend or in preparation for going long. They’re power-packed with antioxidants from blueberries, potassium from bananas, healthy fats from olive oil, chia seeds, and almond flour, and hearty, slow-digesting carbs from oats.
They’re satiating enough to keep you full for hours (and help build glycogen stores), but they’re also incredibly energizing, and light enough to leave the breakfast table feeling good — not weighed down.
And did I mention they’re delicious?! By now you should know that my favorite type of pancake is slightly crispy on the outside and melt-in-your-mouth in the middle. These certainly fit the bill. If you want them extra crispy, try greasing your pan with coconut oil instead of cooking spray.
- 2 medium very ripe bananas
- 1 tsp. baking powder
- 1 pinch of salt
- 1 dash of cinnamon
- 1 tsp. real vanilla extract
- 2 tbsp. extra-virgin olive oil
- 1 cup unsweetened almond milk
- 3 tbsp. chia seeds
- 1/2 cup your favorite gluten-free flour blend (I swear by Bob’s Red Mill, which uses chickpea flour as a base)
- 1/4 cup almond meal
- 1 cup rolled oats
- 1 cup frozen or fresh blueberries
- In a large mixing bowl, start by mashing your ripe bananas together with the baking powder.
- Add in salt, cinnamon, and your wet ingredients (vanilla, oil, and almond milk). Stir until well-combined.
- Next, stir in your chia seeds. Mix until well-incorporated with the batter and let sit for 5-10 minutes — the chia seeds will work its magic.
- Add in the dry ingredients one at a time — until incorporated but not over-stirred. You want the pancakes to remain as light and fluffy as possible.
- Lastly, stir in the blueberries.
- Grease a griddle or large frying pan, bring to medium heat, and cook up the pancakes until just browned on the outside. Flip, repeat, and serve with vegan butter (or coconut oil) and real maple syrup. Enjoy!