These Blueberry Chia Seed Pancakes couldn’t be simpler! Made with whole wheat flour and Greek yogurt, they’re light, fluffy and full of fiber thanks to the addition of chia seeds.
Welp, I’ve done it. I went ahead and put CHIA SEEDS in my pancakes. Truth be told, I don’t know why it’s taken me so long to do so. No seriously.. there’s nothing special about these pancakes except for the fact that, thanks to the addition of chia seeds, we can call them chia seed pancakes. THAT’S BASICALLY IT. But I’m still going to make a big deal about them because I wouldn’t be a proper food blogger if I didn’t. Aaaaand apparently it’s National Pancake Week so I figured it was only fitting to share these today. Aaaaaaaaaaaand I’d be a fool not to mention it’s February 29, aka leap day aka I don’t really know what else to say about it other than happy Leap Day!
But first, Mondays=weekend recaps. My weekend kicked off with dinner+drinks at Noodlehead with Angela, followed by more drinks, followed by me going home and watching HGTV with Layla. So, basically the perfect Friday. I know I was stressed about having plans (<—HAAAALP), but I have no idea why. I had all afternoon Saturday—no like ALLLLLL afternoon until 7 pm or so to get shit done. Needless to say, Saturday was pretty productive. I wrote this blog post, edited many, many photos, made a recipe, took Layla for TWO walks (#spoiled), and finished a freelance assignment. Saturday night was spent at the Ace Hotel with some of my previous coworkers at the Pittsburgh Juice Company, where we drank and danced the night away. And by “the night away” I mean until midnight because that’s my version of staying out late.
Last but certainly not least, Sunday was my grandma’s 81st birthday, so my family went over to her house to celebrate. Birthdays on my moms side include card games and lots of food, so it’s always a good way to spend a Sunday.
Phew—what weekend! I should probably start making plans more often, huh?
Ok NOW I’m going to talk about these fancy yet not-so-fancy chia seed pancakes. Like I said, nothing crazy. They’re made with whole wheat flour, though I’m guessing you could sub gluten free oat flour to make them gluten free, and they’re made with Greek yogurt, though I’m guessing you could sub dairy free yogurt to make them dairy free. I say “guessing” because I haven’t tried it myself, but if you do end up trying either of those substitutions let me know! After you make the batter, just stir in your chia seeds and make the pancakes how you normally would. I recommend using 2 tablespoons of chia seeds, but of course this is a personal preference and you’re more than happy to use 1 tbsp or 3 tbsp, though I wouldn’t suggest using more than 3 tbsp or the batter may become funky.
Oh! And if you’re out of syrup like I was, you can just top your pancakes with yogurt+lemon juice, because blueberry+lemon=so, so good.
- ½ cup whole wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- 2 eggs
- 2 tbsp honey
- 2 tbsp plain yogurt
- ½ cup almond milk (or milk of choice)
- 2 tbsp chia seeds
- 2 tbsp plain yogurt
- Juice from 1 lemon
- 1 tsp lemon zest
- ¼ cup blueberries
- Combine flour, baking soda and salt in a bowl.
- Add eggs, honey, yogurt, and milk and whisk everything together.
- Last, stir in chia seeds by hand.
- Heat a nonstick skillet* over medium and pour a small amount of batter into skillet, forming a pancake.
- Wait until batter starts bubbling and then use a spatula to flip pancake over. Cook on both sides and repeat the process until batter is gone.
- For the topping: place yogurt in a bowl and stir in lemon juice and zest. Top pancakes with yogurt+blueberries
Q: Tell me one thing you did this weekend. Have you ever had a chia seed-baked good? Tell me about it!