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Stacked high strawberry banana pancakes with strawberries between layers on a blue plate with a cup of coffee in the background.
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5 from 5 votes

Strawberry Banana Pancakes

Fluffy vegan Strawberry Banana Pancakes are made with protein packed chia seeds and strawberries, then studded with caramelized banana slices.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast and Brunch
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Servings: 6 large pancakes
Calories: 207kcal
Author: HWC Magazine


  • 1 skillet old fashion griddle, well seasoned iron skillet or non-stick pan
  • medium bowl for mixing ingredients


Chia Seed Egg Replacement (or can substitute with 2 whole eggs)

  • 2 tablespoons chia seeds whole
  • 5 tablespoons water

Dry Ingredients

  • 1.5 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon or ground cardamom

Wet Ingredients

  • chia seed egg replacement from above (replaces 2 regular eggs)
  • 1 tablespoon coconut oil melted (optional) if you want to keep recipe fat free
  • 1.5 cups almond milk (or milk or milk substitute of choice)
  • 1 teaspoon vanilla
  • 1 cup strawberries
    chopped into small squares
  • 2 medium banana
    sliced - sweeter when ripe with a few brown spots
  • sugar or sugar alternative if your bananas are not ripe - (optional)
  • butter vegan butter, coconut oil, ghee or even oil spray to cook the pancakes on the griddle.

Garnishes (optional)


  • In a small bowl, add whole chia seeds and water. Set aside for 3 minutes or until it thickens and stir. (If you want to use 2 eggs instead, skip this step and proceed to step 2)
  • In a medium bowl, add dry ingredients (flour, baking powder, salt and if desired ground cinnamon or cardamom). Stir together to mix.
  • Next add your chia seed and water mixture, melted coconut oil - if desired, almond milk and optional vanilla. Stir just well enough to mix ingredients. Do not over mix or it can make your pancakes tough. Next, fold in your chopped strawberries. Allow pancake batter to rest while you are preparing the griddle. Your pancake batter will be thick.
  • Grease your griddle or frying pan with non-stick agent of choice such as dairy free margarine, coconut oil, ghee or oil spray, etc. and heat to a medium heat.
  • Drop about ¼ cup pancake batter on to the griddle for each pancake. Then, add about 3 to 5 slices of banana on top of each pancake while they are on the griddle and slightly press down onto the pancake batter. (If your bananas are not ripe, add a little sprinkle of sugar on top of bananas to help with the caramelization process.)
    Cook strawberry banana pancakes over medium heat for about 2-3 minutes on each side. You will know it is time to flip your pancakes when most all of the bubbles have popped in the middle of the pancake and the edges are crispy and golden brown.
    Gently turn over pancake and cook on the other side, banana side down for another 2-3 minutes.
  • Stack the pancakes on top of each other and top with extra strawberries, bananas, syrup, homemade coconut whipped cream or whatever your little heart desires. Enjoy!



How to store pancakes? 
Allow the cooked pancakes to cool.  
Refrigerator - Cooked pancakes can be stored covered in the refrigerator for up to 3 days.  
Freezer – Place parchment paper or waxed paper between each pancake so they do not stick together. Then, place in a freezer safe baggier or container for up 2 months.   
How to reheat frozen pancakes? 
Microwave – You can microwave 1 to as many that can fit in a plate in a single layer. Place pancakes on a microwave safe plate. Frozen pancakes take approximately 20 seconds for 2 pancake and 60 seconds to 90 seconds for 4 to 6 pancakes. 
Oven Method – Preheat oven to 375 degrees F (190 degrees C) Place frozen pancakes on a lined baking sheet in a single layer and then cover with aluminum foil. Heat for approximately 20 minutes or until the pancakes are hot and toasty all the way through.  
Can you refrigerate extra chia seed batter over night?
No! We have tested this for you and it is not recommended. The batter gets to thick. If you add more milk to thin out the batter, then they do not get as fluffy. 


Serving: 1pancake | Calories: 207kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 279mg | Potassium: 431mg | Fiber: 4g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 18mg | Calcium: 201mg | Iron: 2mg