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