Chia seed pancakes are what you need on your breakfast table. I love breakfast and I don’t believe pancakes are only for weekend mornings. I believe you can have them any day of the week. Especially pancakes full of fiber and added protein from chia seeds. Chia seeds improve heart health, are a great source of fiber, and have been shown to help reduce cholesterol. Add some banana for sweetness and added potassium and you are starting your day off right!
Here’s what you need to make chia seed pancakes:
Chia Seeds– Chia seeds are readily available nowadays and can be found at any grocery store. They are tiny little black seeds that look very similar to poppy seeds. They don’t have any distinct flavor it just adds texture and nutrition. You’ll need 2 tablespoons of chia seeds.
Milk, Eggs, and Butter– You’ll need 1 1/4 cups of milk, 1 egg, and 3 tablespoons of butter. If you want to use non-dairy milk, feel free. I have not tested any milk alternatives in this recipe, but I think they would work just fine. Consider trying oat milk, almond milk, coconut milk, or soy milk.
Flour, Sugar, Salt, & Baking Powder– You’ll need 1 1/2 cups of all-purpose flour. 1 tablespoon of sugar, 1/4 teaspoon of salt, and 3 teaspoons of baking powder.
Vanilla Extract- You’ll need 1 teaspoon of vanilla extract
Optional Banana– This is totally optional, but I love adding bananas to this recipe. If you opt-in you’ll need 1 very ripe banana. You could also add blueberries or chocolate chips. If you are not into the fruit being in the batter feel free to top the pancakes with sliced banana, fresh blueberries, or chocolate chips.
Syrup and Toppings- Pure maple syrup is classic, and I like it warmed up. Other toppings to consider are fresh fruit, like bananas or berries. For a little added crunch try walnuts, pecans, or granola. Feel like something sweet? Sprinkle a few mini chocolate chips and top with whipped cream. If decadence is what you’re craving how about a smear of Nutella on top? Anything goes!
How to make chia seed pancakes:
To begin with, in a large bowl, mix the chia seeds and the milk together with a fork and let soak for about 5 minutes. While the chia seeds are soaking melt the butter in the microwave and let it cool while you mix the dry ingredients. In a separate bowl, whisk together the flour, sugar, salt, and baking powder. Set that aside.
Next, in a small bowl beat together the egg and vanilla extract until combined. If you are using banana add that to this mixture and mash it up with the back of a fork. I like the banana to be pretty smooth without big chunks. So keep mashing until it gets the right consistency and stir it all together until combined.
Pour the egg mixture into the milk and chia seeds. Whisk gently to combine. Now, it’s time to add the cooled butter. You must do this very slowly to temper the eggs. If you add it to fast and the butter is too hot you may end up with scrambled eggs! So add just a little butter at first and keep whisking. Then slowly add the rest until it is all mixed together.
Now it’s time to combine the dry ingredients with the wet ingredients. Carefully add the flour mixture to the egg and milk mixture. Whisk or stir gently with a wooden spoon to combine. Do not over mix and do not use a handheld mixer. Let the pancake batter rest for about 5 minutes while you heat up your griddle pan.
Let’s cook!
I prefer using a non-stick griddle when making pancakes, but if you do not have one a large non-stick skillet will also work. Heat the large skillet or griddle over medium heat. Add 1 tablespoon of butter to the pan and let it melt. I like to use a 1/4 measuring cup to scoop the batter out rather than pour the batter from the bowl directly. I find this is the best way to get the pancakes to be all about the same size. This recipe makes about 20 pancakes that are about 3-4 inches wide. So not a tiny silver dollar, but also not as big as your face!
Once the pan is hot enough and the butter is melted, pour a quarter cup of batter onto the pan. If using a griddle pan you can get 4 maybe 5 pancakes at one time. Lower the heat to medium-low heat and do not rush the cooking process.
Pancakes need to get a light golden brown on the outside and be soft and fluffy on the inside. So take your time. You only flip pancakes one time. You can carefully peak by using a small spatula to lift up one side. The batter side will start to form tiny air bubbles along the edges which usually means it’s time to flip. Time always varies so I don’t like to indicate an actual time. Once they are lightly golden flip and continue cooking until lightly golden on the second side. Remove from the pan and serve warm.
Time to eat!
I like to serve these with butter and warm maple syrup. You could also top them with sliced bananas and walnuts. Fresh berries and whipped cream. Chocolate chips and bananas. Spread your favorite jam or peanut butter on top and take them to go.
If you have any remaining batter I like to make all the pancakes rather than store the batter. I cook them all up and let them cool before putting them in a ziplock bag. Then I just keep them in the fridge until ready to eat. Pop them in a toaster or toaster oven to warm up and they are perfect for quick weekday breakfasts.
These fluffy pancakes with the addition of chia seeds provide a hearty breakfast and taste yummy! I hope you try this twist on a traditional pancake. I don’t think you will be disappointed.
More recipes to try!
Chia Seed Pancakes
Chia seed pancakes are delicious just like the classic recipe, but with added health benefits. Plus, the added protein and fiber keep you fuller longer.
Ingredients
- 3 tbsp butter, melted
- 1 1/4 milk
- 2 tbsp chia seeds
- 1 1/2 cups all purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- *optional* 1 very ripe banana
Optional toppings:
- Sliced bananas
- Fresh blueberries or strawberries
- Chopped walnuts
- Jam or preserves
Instructions
1. Melt butter in the microwave or in a small pot on the stovetop. Let cool slightly
2. In a medium bowl, combine milk and chia seeds together. Stir and let soak for about 5 minutes.
3. In a separate bowl add flour, baking powder, sugar, and salt. Whisk to combine. Set aside.
4. In a small bowl add egg and vanilla extract and beat gently with a fork to combine. If using a banana, add it now and mash to combine with egg and vanilla. (It can be as chunky or smooth as you like)
5. Add egg and vanilla to milk and seeds. Whisk to combine.
6. Add melted butter slowly to the egg mixture. Add only a little at first and stir then add the rest slowly. By doing this you are tempering the eggs. You don’t want to add hot butter to the eggs quickly or you will end up with scrambled eggs.
7. Add flour mixture to the wet ingredients. Whisk gently to combine. Do not over-mix. Let batter rest for 5 minutes.
8. Heat a griddle pan over medium heat. Add 1 tbsp butter to the pan and let melt. Use a 1/4 cup measuring cup to scoop the batter and pour it onto the warm pan. Wait until little tiny bubbles start to form along the edges of the pancakes then take a peak if it is golden brown it’s time to flip. Flip and continue to cook for 1-2 minutes until lightly golden brown on both sides. Time varies.
9. Serve immediately with more butter and warm maple syrup. You could add some sliced bananas or fresh bananas or berries.
Notes
- If you have any leftover batter I like to cook off all of the pancakes and let them cool. Then I store them in a ziplock bag or airtight container and when I want to eat them just put them in a toaster on low and heat them until warm. They will keep in the fridge for a couple of days.
