As the back-to-school season kicks off, busy mornings call for recipes that are both simple and satisfying. These Banana Chia Chocolate Pancakes strike the right balance—made with wholesome ingredients that come together quickly and taste great straight from the pan or reheated on a hectic weekday.
Chia seeds add subtle crunch and nutrition, while sliced banana and dark chocolate melt into each pancake for naturally sweet, rich flavor. Made with gluten-free self-rising flour, almond milk, and a touch of maple syrup, this recipe is easy to prep and even easier to enjoy.
Whether you’re fueling up before school drop-off, packing leftovers into a lunchbox, or enjoying a slower weekend breakfast, these pancakes fit seamlessly into the rhythm of the season—no trends, no rules, just good food to start the day right.
Recipe
Serves 6
12.3 oz. (350g) gluten-free self-rising flour
1 tsp. chia seeds
2 tbsp. coconut oil, melted (plus 1 tsp. extra for cooking)
13.5 fl oz. (400ml) almond milk, unsweetened
2 tbsp. maple syrup
3.5 oz. (100g) 70% dark chocolate, roughly chopped
2 bananas, sliced
How to Prepare
Sift flour into a large bowl. Stir in chia seeds and a pinch of salt.
Mix in coconut oil, almond milk, and maple syrup. Fold in chocolate and let the batter rest for 5 minutes.
Heat ½ tsp. coconut oil in a frying pan over medium heat.
Spoon in batter and top with banana slices. Cook for 3-5 minutes per side until golden and caramelized. Repeat until the batter is used.
