I’ve been flirting with the overpriced packet of chia seeds in the supermarket for months, but I’d always stopped myself from buying them because of the extortionate price tag. And it is, undoubtedly, expensive stuff, probably because it’s so trendy at the moment. Chia seeds are high in fibre, high in omega 3s, high in protein, as well as being low carb, so I guess they’ve earned their title of superfood. In any case, I kept reading about them and finally got so curious that I had to try them out for myself, so I stumped the €8 for a pack and then got home to face the conundrum of what the hell to do with them.
I started by throwing spoonfuls of them into dinners at random. They’re fairly tasteless so easy enough to disguise. But then I had a bit of an epiphany and decided to add them into my toddler’s paleo pancakes and it worked a treat. She gobbles them up like a starving orphan and I get to feel intensely smug about myself for 20 minutes before she resumes her task of pushing my buttons and wrecking my house.
So here’s the recipe. You can play with the quantities yourself until you get a consistency you like. I don’t always add the ground almonds and it still works well, but it gives them a more pancakey texture if you use it.
Makes 3-4 pancakes
1/2 ripe banana
1 tbsp chia seeds
1 tbsps ground almonds
1. Mash the banana, then beat in the egg and chia seeds.
2. Melt some ghee (or butter) in a frying pan on a medium heat.
3. Ladle in some mixture and cook on both sides.