Description

These Chia Seed Pancakes are a delightful breakfast choice, offering a perfect blend of wholesome ingredients like whole wheat flour and chia seeds. With simple preparation and delicious flavor, they make for a healthy start to your day, whether it’s a quick meal or a leisurely brunch.

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

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Instructions

Whisk together eggs, honey, yogurt, and milk in a bowl.
Add flour, baking soda, and chia seeds to the bowl and whisk until combined.
Let the batter sit for 10 minutes to allow the chia seeds to soak.
Preheat a nonstick griddle or skillet over medium-low heat.
Use a 1/4 cup measuring cup to pour the batter onto the skillet.
Cook until the edges bubble, about 1-2 minutes, then flip and cook the other side until golden.
For the topping, mix yogurt with lemon zest and serve atop the pancakes with blueberries.

Notes

You can substitute almond milk with any milk of your choice.
These pancakes can be stored in the refrigerator for up to 3 days and reheated before serving.
Enhance the flavor by adding cinnamon or vanilla extract to the batter.

Nutrition

Serving Size: 1 pancake
Calories: 97
Sugar: 2g
Sodium: 130mg
Fat: 3.5g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 4g
Cholesterol: 31mg