I love making a big batch of these pancakes on the weekend. They are amazing to eat fresh and I like having lots of leftovers to wrap up individually and freeze for easy breakfasts during the week. All you have to do is take them out of the freezer and pop them in the toaster for a quick and delicious breakfast on the run. I usually eat these pancakes plain or with peanut butter (which is why they are convenient for breakfast on the go), but they go well with pure maple syrup too.

These pancakes are packed with oatmeal, chia seeds, hemp hearts and flax – they will give you power all morning and keep you full until lunch. This is a great way to use up over-ripe bananas on the counter or bananas you have taking up space in the freezer, just make sure you thaw them ahead of time. Double the recipe if you plan on making extra to freeze. Chocolate chips can be added right before cooking if you feel like having a special treat!

2 very ripe bananas
2 tsp baking soda
2 eggs
1/8 tsp salt
1/8 cup peanut butter (natural) or any other nut butter
1/8 cup coconut
1/3 cup plus a splash of milk
1 tbsp chia seeds
1 tbsp flax seeds
1 tbsp hemp hearts
1 cup rolled oats
1/2 cup whole wheat flour


1. Mash bananas.
2. Mix in baking soda and eggs, one by one.
3. Add salt, peanut butter, oil and milk and mix.
4. Stir in chia seeds, flax seeds, hemp hearts, rolled oats and flour until just combined. Let mixture sit for about 5 minutes to soften the oats.
5. Scoop about 1/4 cup into a preheated lightly oiled pan or griddle. Cook for about 3 minutes on each side or until golden brown.
6. Enjoy as is or top with peanut butter or maple syrup.


These can easily be made vegan by using a flax egg and almond or coconut milk.

Recipe by Rae-Ann Hagen & Marisa Salon

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