Ok so basically pancakes are the S***. So good. I love making them on the weekend, and for some reason only recently discovered I could make a bunch of them, and then freeze or refrigerate the rest to be toasted whenever I want to eat them next! WOW. Talk about epiphanies.
The reason I made pancakes in the first place is because it was 9 pm, I was hungry, and like 3 people posted pictures of pancakes on Instagram. So, I thought I might as well do double duty with satisfying my snack craving and prepping a breakfast option for the week.
For me, a breakfast that will sustain me through the morning is one that has fiber, protein, carbs, and fat. So, when thinking up a recipe for these pancakes, that’s what I was considering. Most pancake recipes don’t have much protein, but throw in a couple eggs and the texture is the same but you’ve got some extra protein! Multigrain pancake mix adds some fiber (I used Arrowhead Mills this time but also really like the one from Trader Joe’s), as do the chia seeds and banana in this recipe. Fat comes from the eggs, whole milk, and butter that you cook ’em in. Carbs are the pancake mix and banana!
These were super delicious on their own to run out the door with, but also very tasty with extra fruit, honey, and yogurt. I didn’t try them with peanut butter drizzle, but I think that would be fantastic.
I think these would be just as satisfying with regular pancake mix, or any gluten-free mix that’s out there might work best for your needs!
Multigrain banana pancakes
A satisfying and flavorful breakfast option.
- 1-3 teaspoons butter
- 1/2 cup multigrain pancake mix
- 2 eggs
- 1 mashed banana
- 1/2 cup milk
- 1 tablespoon chia seeds
2. Whisk together remaining ingredients until batter is moist. It will be slightly lumpy.
3. Pour batter into the pan to make your desired size of pancake. Cook until golden brown on the bottom and then flip (3 ish minutes on each side).