What's For Breakfast: Banana Chia Seed Pancakes

D put me in charge of breakfast Saturday morning, and since we had a few seriously-speckly bananas on the countertop, I figured it was about time I made up a batch of banana pancakes. (Cue the Jack Johnson song.) D and I used to make banana pancakes all the time when we first started dating. You know, for, uh, dinner. (Riiiiiiight.) Anyhoo, they remain one of my favorite breakfast treats, and I don't make them often enough. To add a little crunch (and protein) to these pancakes, I stirred in a tablespoon of chia seeds into the batter before cooking them in the electric skillet.

Banana Chia Seed Pancakes (printer-friendly version)
makes 2 hearty servings

1 C unbleached all-purpose flour
1 tablespoon granulated sugar
2 t aluminum-free baking powder
1/4 t fine sea salt
1 tablespoon chia seeds
1 egg, beaten
1 cup organic skim milk
1 banana, mashed
1 teaspoon unsalted butter (to grease the skillet)

1. Sift together the dry ingredients. Make a well in the center.
2. Stir together the milk and beaten egg.
3. Add the milk mixture in the center of the dry ingredients. Stir until combined (the batter will be lumpy). Stir in the mashed banana. Add more milk to thin out the batter if needed.
4. Spoon the batter onto a lightly greased hot skillet (I use an electric skillet, set around 350-375 degrees). Cook for about 2 minutes per side. (Or flip when bubbles appear.)
5. Serve immediately. (Or, place in a 200-degree oven to keep warm before serving.)