Who doesn’t love a good pancake breaky and what a wonderful treat to make for a loved one. Jack Johnson playing “makin’ banana pancakes”and life is good right! Tricky part is getting them fluffy while steering clear of junky ingredients.

This recipe developed when I attempted to make 2 ingredient banana-egg pancakes…ha! The first two ingredients didn’t look so good so I just kept adding stuff. The chia gel I had made ahead as a pudding and I was so glad I added it because it worked a treat. These are sweet from the banana, soft textured and cook through really easily holding a nice shape. I doubt anyone will even guess you’ve packed a whack of goodness in here because they taste so incredibly yum.

Fluff factor tip: As well as the chia gel often I seperate the egg whites and whip into a meringue. Then just fold this last step into the mixture at the end. Add yolks at step 2.

Step 1: Make ahead Banana Chia Gel

Shake together in a small jar 1 Tbs Chia Seeds and ¼ Cup Coconut Milk , 1 tsp vanilla, ¼ mashed banana (optional)
Set in fridge overnight. You can do this with just water however I like this creamier version for pancakes and dessert recipes.

Step 2: Pancakes

  • 1 banana mashed very smooth
  • 2 eggs
  • ¼ Cup buckwheat flour or flakes
  • 1 tsp Arrowroot powder
  • 2 Tbs Coconut flour
  • 1 Tbs Dessicated coconut
  • 2 Tbs Banana Chia gel
  • ¼ tsp baking soda
  • Pinch of salt
  • ½ tsp Cinnamon
  • ½ vanilla
  • 1 Tsp Apple Cider Vinegar (this works in all recipes with baking soda to add fluffiness)

Mash banana, then add vanilla and eggs and beat into mixture. Now add dry ingredients and mix well. Add Chia gel and ACV then mix again.

Mixture should be fairly thick like yogurt or pudding.

Pre-heat skillet on med-low and melt a good whack of grass-fed butter or coconut oil for dairy free.

Spoon mixture into pan, using only about 3 tbs per pancake. As the mixture is quite dense this will make nice compact pancakes (pikelets) that are cooked through.

Keep in mind these babies are quite filling!

Step 3: Maple Coconut Cream

  • 100ml Coconut Cream
  • 1-2 tsp Maple Syrup

To make maple coconut cream simply whip coconut cream and add a small amount of maple syrup. Being Canadian and a huge fan of this stuff, this gives me my maple fix without all the sugar of pure syrup.


Serve with fresh sliced fruit, chopped macadamias and if you have time throw a fig (sliced in half, open side down) in the frying pan right after the pancakes to caramelize a little. I used pear, pomegranate and sprinkles of bee pollen here as well.

Recipe makes about 6 small pancakes, perfect for 2.

Bon apetit!


Yours in Vibrant Health,




Sita Huber, BHSc (Nutritional Medicine)

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