Glad I found my Chia pudding, but beware: don’t do what I did. Don’t eat it all day long. It bloats!
Speaking of overnight breakfasts…chia pudding is phenomenal. I prefer it to overnight oats because it’s grain-free, low-carb and is better for our blood sugar levels. The basic formula is:
- 3 Tbsp. chia seeds
- 1 cup non-dairy milk
- Drizzle maple syrup, to taste
- Mix-in suggestions: handful blueberries, nuts & seeds, dash of cinnamon and vanilla extract.
- Mix together chia seeds, non-dairy milk and maple syrup
- Leave it overnight or for at least 15 minutes in the morning, and you’re good to go!
- Add toppings
This recipe requires two ingredients. Yep, just two – eggs and banana. I fancy it up a bit and add a few more, but I leave that up to you. Below is my basic recipe, but you can click here for more inspiration.
- 1 large banana
- 4 eggs
- ½ cup almond meal
- 1 tsp. vanilla
- ½ tsp. cinnamon
Blend all of these together (or just the eggs and banana). Pour a few tablespoons of batter onto a greased, low heat skillet. When it bubbles, flip it over. We tend to slather our stack of pancakes with almond butter, berries and coconut flakes. It is to die for.