30 MINUTES. SERVES 4
1 tbs chia
3 tbs water
250ml plant based milk
1 tbs apple cider vinegar
1 cup flour
1 pinch salt
1 tsp baking powder
1 tbs brown sugar
2 tbs brown sugar
Prepare the chia seeds. Add the chia and water to a small bowl and set aside. In a separate bowl mush up 1 banana with a fork, add the plant based milk & apple cider vinegar. Mix in the chia and water.
Then add the dry ingredients to the wet. Add the flour, salt, baking powder & brown sugar. Mix well until everything is well combined.
Heat a frying pan on medium heat. Heat up a tsp of coconut oil. Add 1/4 of the pancake batter to the pan. Spread out a little to create a nice pancake shape. Sprinkle on some blueberries.
Once bubble start to appear on the surface facing you and you can easily get an off set spatula under the pancake it is ready to flip, this should be after 3 minutes.
Flip the pancake and continue cooking for a further 2 minutes. Remove the pancake from the pan and continue with the rest of the batter.
While you are frying the pancakes, get a small frying pan on medium heat, add 1 tbs coconut oil, 2 tbs brown sugar and thick slices of the 2nd banana. Leave the sugar melt with the coconut oil, move the banana slices around the pan a little to ensure they are getting coated in the brown sugar mix.
Carefully flip the banana slices and brown on the opposite side for 2 minutes. Remove from pan and set aside ready to plate.
When all of the banana pancakes are cooked, stack them up, add the caramelised banana on top and drizzle with maple syrup.