I do not know what I would do if I didn’t have an awesome pancake recipe to fall back on when I have no creative juices, my eyes are juuust open, and I haven’t even thrown a splash of coffee down the ol’ hatch. But today, I had to be a little creative because a) we were out of eggs, b) we were out of sugar, and c) I knew people were going to want an amazing breakfast this morning due to the fact that they were “punished” with oatmeal yesterday.
These pancakes contain chia seeds, possibly the most amazing superfood to grace this planet earth. Chia seeds are full of omega-3’s, fiber, phosphorus, manganese, protein, and calcium. AND they help you get full faster, making it easier for those who want to lose weight to do so.
I add chia seeds to everything from granola, smoothies, overnight oatmeal, and, now, pancakes!
Everyone in my family loved the heck out of these pancakes, including me! I had to tell myself three was enough. But I wanted more. Like seven more! But, as we all know, that would not be a very good idea.
I used vegan butter on these pancakes because, ya know, it’s a vegan recipe and vegan butter is quite an awesome thing. You can make your own, or buy it from your local health food stores. I also used organic pure maple syrup on top of these pancakes.
In a word, these whole wheat chia seed pancakes are GLORIOUS!
Here’s the recipe:
- ¾ cup unbleached all-purpose flour
- ¾ cup white whole wheat flour (where to buy)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 tablespoons organic chia seeds (where to buy)
- ½ teaspoon ground cinnamon
- 3 tablespoons organic maple syrup (where to buy)
- 1 teaspoon pure vanilla extract
- 11/2 cups organic rice milk
- 1 teaspoon organic apple cider vinegar
- In a medium bowl, mix together the all-purpose flour, whole wheat flour, baking powder, salt, chia seeds, and cinnamon until combined.
- Add the maple syrup, vanilla extract, rice milk, and apple cider vinegar and stir until just combined.
- Let the batter sit for 5 minutes to thicken up.
- Preheat and lightly grease a griddle or skillet on medium-low heat. Using a measuring cup, pour slightly less than ¼ cup of batter onto the skillet to form each pancake.
- When the pancakes begins to bubble and the edges start to look dry, flip them over and cook the other side. Remove the pancakes from the skillet and serve warm. Top as desired.