Introduction
Banana peanut butter baked pancake bowls with chia seeds are my latest obsession—a delightfully wholesome twist on traditional pancakes that’s perfect for Healthy Food Ideas and busy mornings alike. Imagine fluffy, oven-baked pancake batter infused with creamy peanut butter, sweet bananas, and nutrient-packed chia seeds, all served in a charming single-serve bowl. Whether you’re craving a Simple Breakfast Ideas or a hearty brunch spread, this recipe delivers joy in every bite—and it’s simpler than you think!
Nutritional Benefits
These baked pancake bowls strike a balance between indulgence and nourishment. Bananas provide natural sweetness and potassium, peanut butter adds protein and healthy fats, and chia seeds contribute fiber and omega-3s. Here’s a snapshot per serving:
| Nutrition | Amount |
|---|---|
| Calories | 320 |
| Carbohydrates | 38g |
| Protein | 10g |
| Fat | 14g |
| Fiber | 5g |
Ingredients & Substitutions
This recipe is flexible! Use what you have:
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Ripe banana | Natural sweetness, binder | Applesauce or pumpkin puree |
| Peanut butter | Protein, richness | Almond butter, sunflower butter |
| Chia seeds | Fiber, texture | Flaxseeds or hemp seeds |
| Milk (dairy or plant-based) | Moisture | Yogurt or oat milk |
| Whole wheat flour | Structure | Oat flour or gluten-free blend |
Equipment Needed
– Mixing bowls
– Whisk
– Ramekins or oven-safe bowls (4–6 oz size)
– Baking sheet
Step-by-Step Instructions
1. Prep & Preheat: Heat oven to 375°F (190°C). Lightly grease ramekins.
2. Mash & Mix: In a bowl, mash banana until smooth. Whisk in 1 egg, ¼ cup peanut butter, 2 tbsp chia seeds, ½ cup milk, and 1 tsp vanilla.
3. Dry Ingredients: Fold in ¾ cup flour, 1 tsp baking powder, and a pinch of salt.
4. Bake: Divide batter into ramekins. Bake 18–20 minutes until golden.
5. Serve: Drizzle with extra peanut butter or maple syrup.
Your Banana peanut butter baked pancake bowls with chia seeds are now ready—ideal for a Quick Breakfast Ideas or weekend Brunch Recipes!
Troubleshooting & Pro Tips
– Too Dense? Don’t overmix the batter.
– Soggy Chia Seeds? Soak them in milk for 10 minutes first.
– Vegan Option: Use flax eggs and plant-based milk.
Storage & Make-Ahead Tips
– Fridge: Store leftovers (covered) for 3 days.
– Freeze: Wrap baked bowls individually; reheat at 350°F for 10 minutes.
– Prep Ahead: Mix dry and wet ingredients separately overnight; combine before baking.
Conclusion
These Banana peanut butter baked pancake bowls with chia seeds redefine Morning Breakfast Ideas with their effortless charm and nourishing ingredients. Perfect for a crowd-pleasing Breakfast Buffet or a cozy solo treat, they’re proof that Healthy Food Ideas can be indulgent too. Whip up a batch, snap a photo, and let the aroma of warm peanut butter and bananas brighten your day!
FAQ
1. Can I make these gluten-free?
Absolutely! Swap regular flour for a gluten-free blend or oat flour.
2. Can I freeze the batter?
Yes! Freeze in ramekins; bake straight from frozen (add 5–7 extra minutes).
3. What’s a savory twist?
Skip the banana, add cheese and herbs for a Savory Breakfast spin.
4. Can I use steel-cut oats?
Opt for quick oats instead—they blend better into the batter.
5. How do I prevent sticking?
Grease ramekins thoroughly or use parchment liners.
Craving more inspiration? Explore our Healthy Food Ideas collection, like this [Yogurt-Infused Moist Bread](https://kupema.com/yogurt-infused-moist-bread/), for equally irresistible bites. Don’t forget to follow me on Pinterest for more Banana peanut butter baked pancake bowls with chia seeds..!
