Chia Seed Pancakes

Chia seeds, which can be eaten whole, don’t need to be ground to access their great health benefits. Tiny black and...
Contributor
Chia Seed Pancakes
Justin Lanier

Chia Seed Pancakes

Chia seeds, which can be eaten whole, don’t need to be ground to access their great health benefits. Tiny black and white chia seeds are a great source of protein and calcium and will boost the fiber content of your pancakes while giving them the slightest crunchy texture. Sounds strange for a pancake, I know, but it really adds an interesting new dimension to an old favorite. — Rebecca Miller Ffrench, author of The Ultimate Blender Cookbook.

4
Servings
732
Calories Per Serving
Deliver Ingredients

Notes

The Ultimate Blender Cookbook: Fast, Healthy Recipes for Every Meal, by Rebecca Miller Ffrench (The Countryman Press 2015) On Sale Now

Ingredients

  • 2 Cups buttermilk
  • 1 large egg
  • 1 Teaspoon pure vanilla extract
  • 1 Tablespoon organic cane sugar
  • 1 ½ Cup white whole-wheat flour
  • 1 Tablespoon baking powder
  • 2 Tablespoons chia seeds
  • 1 to 2 Tablespoon coconut oil or unsalted butter
  • Maple syrup, for serving

Directions

Put the buttermilk, egg, and vanilla in the blender pitcher. Pulse on medium several times.

Next, add the sugar, flour, and baking powder to the pitcher and pulse again 2 or 3 times until just blended. Do not overmix; this will result in tough pancakes.

Add the chia seeds and pulse one more time.

Place a griddle or frying pan over medium heat. Add 1 tablespoon of the coconut oil or butter and use a spatula to spread it around the griddle or pan as it melts.

Transfer the batter from the blender pitcher to the griddle or skillet using a tablespoon measure, about 2 tablespoons per pancake. Spread the batter into a circle shape with the back of the spoon.

Cook until small bubbles appear and start to burst uniformly over the pancakes. Carefully flip the pancakes and cook for several more minutes on the other side. When golden-brown on both sides, transfer to a serving platter. Continue to cook pancakes until all the batter is used, adding more oil or butter to the pan as needed.

Serve with warm maple syrup.

Nutritional Facts

Total Fat
30g
43%
Sugar
16g
18%
Saturated Fat
5g
21%
Cholesterol
3mg
1%
Carbohydrate, by difference
102g
78%
Protein
14g
30%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
261mg
26%
Choline, total
11mg
3%
Fiber, total dietary
7g
28%
Folate, total
154µg
39%
Iron, Fe
4mg
22%
Magnesium, Mg
82mg
26%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
747mg
100%
Selenium, Se
19µg
35%
Sodium, Na
1690mg
100%
Thiamin
1mg
91%
Water
44g
2%
Zinc, Zn
2mg
25%

Pancake Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Pancake Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.