Whole wheat flour: 60g (1/2 cup), Flaxseed (ground): 15g (1 tbsp), Chia seeds: 15g (1 tbsp), Eggs: 100g (2 large), Milk (low-fat): 120ml (1/2 cup), Banana (ripe, mashed): 60g (1/2 medium), Vanilla extract: 5ml (1 tsp), Baking powder: 4g (1 tsp), Cinnamon: 2g (1 tsp), Salt: 1g (pinch), Olive oil: 10ml (2 tsp, for cooking), Strawberries (sliced): 75g (1/2 cup), Almond butter: 15g (1 tbsp), Honey: 10g (2 tsp, optional)
1. In a bowl, combine 60g whole wheat flour, 15g ground flaxseed, 15g chia seeds, 4g baking powder, 2g cinnamon, and 1g salt. 2. In a separate bowl, mix 100g eggs, 120ml milk, 60g mashed banana, and 5ml vanilla extract. 3. Add dry ingredients to wet ingredients and mix until just combined. Let the batter rest for 5 minutes to allow chia seeds to absorb liquid. 4. Heat a non-stick pan over medium heat and add a small amount of oil. 5. Pour about 60ml (1/4 cup) of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. 6. Flip and cook for another 1-2 minutes until golden brown. 7. Serve topped with 75g sliced strawberries, 15g almond butter, and 10g honey (if using).
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