add chia seeds to some water for about onefive minutes and let sit
until the chia seeds start to gel.
whisk together sugar, baking powder, flours the soda and salt in a
mixing bowl. Then add the melted butter and the buttermilk to the gelled
chia and then combine this mixture into the dry ingredients. Stir the
entire mixture with the chia seeds etc until just combined but do not over
when done, medium heat a griddle and spray the griddle lightly with
non-stick spray. Put the batter into griddle and place two banana slices
into each pancake and press down the banana slices slightly. When almost
done, sprinkle the pancake surface with a little sugar.
start flipping the pancake when bubbles appear on its surface and
when the edges start to look a little dry. This starts to happen after
about three to four minutes. Make sure the sugar isn't getting too dark and
adjust heat as needed. Cook the second side of the pancake two to three
more minutes. Keep it warm in a two00 Fahrenheit oven when you cook your
pancakes in batches. Serve the chia banana pancakes with maple syrup.
Please note that
instead of buttermilk also soured milk can be used. Add one tablespoon of
vinegar to a measuring cup and add enough milk to equal one cup. let this
mixture sit for five minutes.