My aunt used to mix up a batch of pancake batter and put them in the oven to bake while she showered and dressed. By the time she was ready to eat, the pancakes were ready to be eaten. Baked pancakes can also be served for a light supper. These pancakes are high fiber (the preferred type of complex carbs).
- 2 cups multi-grain pancake mix, free of hydrogenated oils.
- 1 cup mashed bananas
- 1 cup non-dairy milk
- 1 Tbsp coconut oil
- ¼ cup chia seeds
- ½ cup other mixed seeds (raw sunflower, sesame, hulled hemp or millet)
- ½ cup chopped dates or raisins
Place chia seeds in non-dairy milk and set aside for 5 minutes.
Place pancake mix and mixed seeds in a bowl and stir.
Mash bananas and chop dates or raisins. Mix together. Add to non-dairy milk and chia seeds and mix well.
Gradually add to pancake mix and mixed seeds and stir to combine.
Cover baking sheets with parchment paper. Pour about ¼ cup mixture onto the sheets for each pancake. Allow to spread out so there is a small space between pancakes.
Place sheets in the oven preheated to 375° F. Turn heat down to 350° F. and bake for 20-30 minutes depending on how browned you like your pancakes.
Remove baking sheets from the oven. Using a pancake turner, remove cakes from the sheets and place on individual plates.
They can be eaten with a little real maple syrup or spread lightly with nut butter and topped with applesauce or berries or even with 1 Tbsp healthy trail mix.