Description
These Chia Seed Pancakes offer a tasty twist on breakfast. Packed with whole wheat flour, chia seeds, and fresh blueberries, they’re simple to prepare and perfect for any meal.
Ingredients
Scale
- 1 cup whole wheat flour, or sub all purpose
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 tbsp honey
- 3 tbsp plain yogurt
- 1 cup almond milk, or milk of choice
- 2 tbsp chia seeds
- 2 tbsp plain yogurt
- 1 tsp lemon zest
- 1/4 cup blueberries
Instructions
- Whisk eggs, honey, yogurt, and milk together in a bowl.
- Add flour, baking soda, and chia seeds; whisk to combine.
- Set the batter aside for 10 minutes to allow the chia seeds to soak.
- Heat a nonstick griddle or skillet over medium-low heat.
- Using a 1/4 cup measuring cup, scoop the batter onto the griddle.
- Wait until the batter starts bubbling (approximately 1-2 minutes) before flipping with a spatula.
- Cook on both sides until golden brown, then repeat until all the batter is used.
- For topping, mix lemon zest into yogurt and serve on pancakes with blueberries.
Notes
For a gluten-free version, substitute with gluten-free flour.
Feel free to add other fruits like sliced bananas or strawberries for variety.
Make sure to allow the batter to rest for ideal texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 95
- Sugar: 2g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg