2tablespoonsmelted butterplus more for frying pancakes.
Maple syrup, fresh fruit, almonds, or other fixings for serving (optional)
In a small mixing bowl, mix together butter, honey, milk, yogurt, egg, vanilla extract, and chia seeds. Set aside for approximately 5 minutes (the chia seeds will begin to start absorbing liquid during this time to make them a little softer).
In a medium mixing bowl, mix together flour, baking powder, salt, and cinnamon.
After 5 minutes are done, slowly add the wet ingredients to dry, folding in as you go, until just incorporated (do not over-mix, or the pancakes will be tough and dense!)
Fold in mashed bananas.
Heat a skillet over medium heat until hot. Melt 1/2 tablespoon butter in it, and spoon approximately 1/4 cup of batter into skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside.
When edges begin to look cooked, use a large spatula to flip the pancake quickly.
After only a minute or so, the pancake should be cooked. Remove cooked pancakes to a plate and continue cooking in batches until the batter is gone, using 1/2 tablespoon more of butter to fry each batch.
Top with maple syrup and fixings, and enjoy!
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.