Ingredients

• 1 Tbsp Organic Chia Seed
• 3 Tbsp Water
• 3/4 cup Unbleached White All-Purpose Flour
• 1/4 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1 Tbsp Brown Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Kosher Salt
• 1 cup Buttermilk *
• 2 Tbsp Unsalted Butter melted
• 1 Banana peeled, cut into 1/4-inch slices (about 16 slices total)
• 1 tsp Sugar

Instructions

1. Add chia seeds to water and let sit until they gel, about 15 minutes.
2. In a mixing bowl, whisk together flours, sugar, baking powder and soda and salt. Add the buttermilk and melted butter to the gelled chia, and then combine that into the dry ingredients. Stir until just combined (don't over mix).
   
   
3. Heat a non-stick griddle over medium heat and spray lightly with non-stick spray. Drop batter onto griddle by 1/4 cupfuls. Place two banana slices into each pancake surface and press down lightly. Sprinkle pancake surfaces with a little sugar.
4. Flip pancake when bubbles appear on the surface and edges start to look a little dry, about 3-4 minutes. Check side with bananas frequently to make sugar isn't getting to dark and adjust heat as needed. Cook second side 2-3 more minutes. Keep warm in a 200°F oven if cooking pancakes in batches. Serve pancakes with maple syrup.