Chia Seed Pancakes
These Chia Seed Pancakes are light and fluffy, full of fiber and protein, and served with lemon yogurt and blueberries on top. It's a simple, nutritious twist on a classic breakfast!
Servings: 10 pancakes
Ingredients
for the pancakes:
- 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
for the yogurt:
- 2 tbsp plain yogurt
- 1 tsp lemon zest
- 1/4 cup blueberries
Instructions
- Whisk eggs, honey, yogurt, and milk together; then add flour, baking soda and chia seeds to that same bowl and whisk to combine.
- Set the pancake batter aside for 10 minutes so the seeds have time to "soak".
- Heat a nonstick griddle or skillet over medium-low and use a 1/4 cup measuring cup to scoop batter out onto it.
- Wait until batter starts bubbling (approx. 1-2 minutes) and then use a spatula to flip pancake over. Cook on both sides and repeat the process until batter is gone.
- For the topping: place yogurt in a bowl and stir in lemon the zest. Top pancakes with yogurt+blueberries and enjoy!
Video
Notes
*Even though I use a nonstick skillet, I still use coconut oil in the skillet to make sure the pancakes don't stick. Feel free to use coconut oil or nonstick spray.
*Calories are per pancake and are an estimation.
Nutrition
Calories: 83kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 218mg | Potassium: 85mg | Fiber: 2g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
