Description

These Chia Seed Pancakes are a delightful blend of whole wheat flour, almond milk, and ripe blueberries. Their simple prep makes them an ideal choice for a quick, healthy breakfast that everyone will love. Treat yourself to these fluffy pancakes loaded with flavor!

Ingredients

Scale

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
2 tbsp plain yogurt
1 tsp lemon zest
1/4 cup blueberries

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Instructions

Whisk together eggs, honey, yogurt, and almond milk in a bowl.
Add flour, baking soda, and chia seeds to the mixture; whisk until smooth.
Let the batter rest for 10 minutes to allow chia seeds to soak up some moisture.
Preheat a nonstick griddle or skillet over medium-low heat and use a 1/4 cup measuring cup to pour batter onto the skillet.
Cook until bubbles form on the surface (about 1-2 minutes), then flip and cook the other side until golden brown.
For the topping, mix yogurt with lemon zest in a bowl. Serve pancakes topped with the yogurt and blueberries.

Notes

Make sure to let the batter sit for the chia seeds to plump up; this enhances the pancake texture.
You can customize these pancakes by adding other fruits like bananas or strawberries as toppings.
For a vegan option, substitute eggs with flax eggs and honey with maple syrup.

Nutrition

Serving Size: 1 pancake
Calories: 90
Sugar: 2g
Sodium: 140mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg