Banana-Chocolate-Oat Morning Pancakes

When there is time, I like to prepare the batter the evening before so I can use whole oats (organic, if possible) instead of quick-cooking oats. To make sure the mixture holds its shape, I add 1 tbsp. (15 ml) ground sprouted chia seeds to the batter. These pancakes are eaten warm, at breakfast. They taste even better topped with a little butter while they’re still hot. You may eat them with some maple or agave syrup drizzled on top if you have a sweet tooth.

1. In a medium bowl, combine egg, banana and agave syrup.
2. Stir in oats and chocolate chips (or chunks).
3. Set aside at room temperature for 15 to 30 min., until oats have absorbed all liquid and the mixture holds its shape.
4. Divide mixture into 4 equal portions.
5. In a non-stick frying pan over medium-high heat, heat oil and add pancake portions.
6. Using a spatula, flatten each pancake and cook for about 2 min. on each side.

CHEF'S NOTE

You may cook only a portion of the batter. Remaining batter can be refrigerated for a few days.