Banana Pancakes with Chia Seed Berry Jam – Vegan & GF

It’s Friday! That means the weekend is just around the corner and there’s a little more time to spare for breakfast. If you are planning a lazy morning this weekend or you’re lucky enough to have time off during the October break, why not try my super simple, healthy banana pancakes. I promise you won’t regret it!

Not only are they delicious but they’re also vegan, gluten-free, sugar-free and packed with nutrients and fibre. I thought it would be interesting to compare the nutrient and energy values of this whole-foods, plant-based recipe to a classic American pancake recipe. Here are the results :


As you can see the whole-food, plant-based alternative is much higher in fibre. lower in calories, fat (particularly saturated fat) and sugar yet still very similar in protein. A win if you ask me! 😀


(don’t flip your pancakes until air bubbles have formed on the surface)


Here are the details for the easiest pancakes you will ever make.



Serves 2


  • 1 Cup Rolled Oats
  • 1 Cup Plant-based Milk
  • 1 Medium Banana
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Coconut Oil

Chia Seed Jam

  • 1 Cup Frozen Berries
  • 1/4 Cup Chia Seeds
  • 1/2 Cup Water
  • 1/2 Cup Apple Juice
  • 1 tbsp Maple Syrup




  1. Combine the milk and apple cider vinegar in a glass and set aside.
  2. In a high-speed blender, process the oats until you achieve a flour-like consistency.
  3. Add the milk, banana and bicarbonate of soda to the blender and blend until smooth.
  4. Spoon the coconut oil into a small non-stick pan and place over a medium heat.
  5. Pour around 2 tbsp of mixture into the pan for each pancake. Heat gently for a few minutes until small air bubbles appear on the surface of the pancake.
  6. Flip and heat for a further few minutes before transferring to a plate.
  7. Serve in a stack with sliced banana, chia seed jam and tahini. Or whatever toppings your heart desires.

Chia Seed Jam

  1. Place your berries, water and apple juice in a medium pan over a high heat and bring to the boil.
  2. Reduce the heat to a gentle simmer and pour in the chia seeds
  3. Stir continuously until a thick jam starts to form. If it feels too thick feel free to add more water or apple juice.
  4. Turn off the heat and stir through the maple syrup.
  5. Spoon over pancakes or transfer into an airtight container and keep in the fridge for up to 2 weeks.



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