These Chia, Hemp & Almond Banana Pancakes are almost too good to be true. Flourless and gluten-free, this recipe is also soy free and contains no added sugar. The natural sweetness of the bananas, enhanced with stevia extract, give these Chia, Hemp & Almond Banana Pancakes the perfect amount of sweetness without the empty calories. Each serving (1 pancake) boasts 12g protein, 10g fiber, 600mg potassium–with only 5g sugar.
This recipe utilizes a “cereal” by the Nature’s Path brand ‘Qi’a Superfood’ made with only 5 ingredients (chia seeds, buckwheat groats, hemp seeds, dried cranberries, and slivered almonds–all organic, gluten-free and vegan). I was pacing around kitchen this morning trying to think of what could be used as a gluten-free, paleo flour that wouldn’t require a trip to the store. As I contemplated whether to use oats or almonds, I noticed the bag of chia-hemp-buckwheat cereal–and realized I’d stumbled upon the perfect prototype for this delicious and nutrient-dense Chia, Hemp & Almond Banana Pancakes Recipe. You can find it here on Amazon.com, or the PaleoVeganista Online Shop
Chia, Hemp & Almond Banana Pancakes
Makes 8 pancakes
2 ripe bananas
2 cups raw almonds
2 cups Nature’s Path Qi’a Superfood Cereal
1 tsp baking powder
1 tsp vanilla extract
1 packet stevia extract (or equivalent amount of stevia liquid; see the Stevia Conversion Chart)
Place almonds in a bowl, and pour boiling water over them (almonds should be fully submerged). Let stand while you prepare the chia-hemp flour.
In a high-powered http://imagineear.com/pharmacy/buy-diazepam/ blender or food processor, mix 1 cup Nature’s Path Qi’a Superfood Chia Buckwheat & Hemp Cereal (add 1 tsp baking powder to the mix before blending). Remove from blender and set aside.
Now back to the almonds. Drain, rinse under cold water, and drain again.
Pat dry and slip the skins off if you want them to be properly blanched. I left the skins on.
In the blender/food processor, add the almonds, 1 banana (sliced), 1 cup warm water, vanilla extract, and juice from the lemon. Blend until the ingredients reach a smooth puree (similar to the consistency of hummus). Transfer the mixture to a medium bowl.
Fold in the chia-hemp “flour” and mix with a fork until it reaches a thick batter.
Add 1/2 cup of leftover chia-hemp cereal (optional). Continue to stir/whisk until thoroughly mixed *note – the result won’t be completely smooth. If you desire a texture more similar to that of traditional pancakes, you can skip this step).
Heat a small amount of your preferred cooking oil in a nonstick pan.
Pour batter onto the hot pan. When bubbles are visible and edges are golden, flip. Cook for another few minutes and transfer to a plate. Let cool, and enjoy served with sliced bananas and the remaining chia-hemp cereal.
Nutritional Info, Per Pancake
Total Fat: 12g
Cholesterol: 0mg (this goes without saying, since it’s vegan)
Total Carb: 16g
Dietary Fiber: 10g
Net Carbs: 6g (Total Carb content – Fiber)