Imagine waking up to a plate of fluffy, golden pancakes that are not just delicious, but incredibly simple to make. These Four Ingredient Banana Peach Pancakes are about to revolutionize your breakfast routine, combining the natural sweetness of ripe bananas and juicy peaches with the nutritional powerhouse of chia seeds. Whether you're a busy professional, a health-conscious foodie, or a weekend breakfast enthusiast, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 ripe banana
- 1 cup peach puree
- 1/2 cup all-purpose flour
- 2 tablespoons chia seeds
- 1/2 cup milk
Instructions
- Prepare your ingredients by peeling the ripe banana and mashing it thoroughly in a large mixing bowl until smooth and creamy.
- Add the peach puree to the mashed banana and mix well, ensuring a uniform consistency and blended fruit base.
- Gradually sift the all-purpose flour into the fruit mixture, stirring continuously to prevent lumps from forming.
- Pour in the milk and incorporate it slowly, whisking until the batter reaches a smooth, pourable consistency.
- Sprinkle the chia seeds into the batter and gently fold them in, distributing them evenly throughout the mixture.
- Heat a non-stick skillet or griddle over medium heat, lightly greasing the surface with cooking spray or a small amount of butter.
- Using a 1/4 cup measure, pour the batter onto the heated surface, creating pancakes approximately 3-4 inches in diameter.
- Cook each pancake for 2-3 minutes or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and repeat the process with remaining batter.
- Serve immediately, optionally garnishing with fresh peach slices, a drizzle of honey, or a sprinkle of additional chia seeds.
Tips
- Choose a very ripe banana for maximum natural sweetness and easier mashing.
- Ensure your skillet is at the right temperature - medium heat is key to preventing burning while achieving a golden-brown exterior.
- Don't overmix the batter; slight lumps are okay and will help keep your pancakes tender.
- Use a non-stick pan or well-seasoned griddle to prevent sticking.
- Let the pancake batter rest for 2-3 minutes before cooking to allow the chia seeds to slightly absorb moisture.
- For extra fluffiness, you can separate the egg and whip the egg white before folding it into the batter.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 7g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 5mg
