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.
*This post originally appeared in 2016 but has since been updated with new photos. It's still the same great recipe, though!
Well, I’ve done it. I went ahead and put CHIA SEEDS in my pancakes. Chia seed pancakes are now a thing. 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 they're fluffy and topped with lemon yogurt and blueberries.
CHIA SEED BENEFITS
Ok, so why put chia seeds in your pancakes? I'll tell ya why! Chia seeds are high in protein, fiber and omega-3 fatty acids, which is pretty cool considering they're pretty flavorless, meaning they're super easy to add to things like smoothies, salad dressings and yes, even pancakes.
CHIA SEED INGREDIENTS
Flour: this recipe calls for whole wheat flour, but you could also sub all purpose flour, and I assume gluten free all purpose flour as well. I haven't tried it with almond/coconut/any other kind of gluten free flour, but if you do be sure to leave a comment and let me know how they turn out!
Honey: this recipe uses honey to add a bit of sweetness, but you could use maple syrup instead if that's what you have on hand.
Chia seeds: ok so you probably already know this, but you can't forget the chia seeds! I mean, technically you can since they're flavorless, but they're the whole point of this recipe. If you have them in your pantry, be sure to take them out and use them in these pancakes.
HOW TO MAKE CHIA SEED PANCAKES
Now let's talk about how to make these fancy yet not-so-fancy chia seed pancakes. Like I said, they're pretty basic but in the best way. They’re made with whole wheat flour, plain yogurt (I used plain Greek yogurt), honey, and of course, chia seeds. After you make the batter, just stir in your chia seeds and make the pancakes how you normally would. To clarify, 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 tablespoon or 3 tbsp, though I wouldn’t suggest using more than 3 tablespoon or the batter may become too chunky.
I recently purchased an electric griddle and I must say, it's a game-changer when it comes to making pancakes. I don't know why it took me so long to get one! If you make this recipe, be sure to tag @thealmondeater on Instagram so I can see it!
OTHER PANCAKE RECIPES:
Blueberry Chia Seed Pancakes
Ingredients
for the pancakes:
- 1 cup whole wheat flour or sub all purpose
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 tablespoon honey
- 3 tablespoon plain yogurt
- ¾ cup almond milk or milk of choice
- 2 tablespoon chia seeds
for the yogurt:
- 2 tablespoon plain yogurt
- Juice from 1 lemon
- 1 teaspoon lemon zest
- ¼ cup blueberries
Instructions
- Whisk eggs, honey, yogurt, and milk together; then add flour, baking soda and chia seeds to that same bowl and whisk to combine.
- Heat a nonstick griddle or skillet over medium-low and use a ¼ cup measuring cup to scoop batter out onto it.
- Wait until batter starts bubbling (approx. 1-2 minutes) 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 and enjoy!
Notes
Nutrition
Ginger Heus says
I really enjoy these pancakes. I am wondering about the calories though is 78kcal correct? Is it for the whole batch or one pancake... seems awfully high.
Erin says
It's per pancake but it's an estimation.
Oakley says
Is it 2tbsp chia seeds after they're already soaked?
Erin says
Nope just 2 tablespoons right out of the bag.
Mark says
Hmm; been making pancakes of all types, thousands total, for decades. Batter here was very thin and these were very hard to turn. When I was mixing these the ratio of flour seemed extremely scant but I went with 3/4 cup. Is that correct? Six eggs and other wet ingredients to only this much flour?
Erin says
Hi Mark! Thanks for your comment. This is an older recipe-- I just remade these, and agree the batter was on the thin side. I adjusted the recipe so next time around it should be better!
Vanessa says
Thanks for sharing! Do they reheat well?
Erin says
Yep!
Suzanne says
These look so good! Does it work with other kinds of fruit?
Erin says
Yes any fruit works
J says
Didn't think vegan pancakes could be so good! Made it for my mom for Mother's Day w/ blueberries and chocolate, she loved it!
Erin says
That's great news!! Happy your mom liked them 🙂
Esteban says
since when eggs yogurt and milk are vegan????
Erin says
I never claimed these were vegan.
Anne Clark says
Wow this recipe has so much good going ok. I love the addition of chia seeds. They are a great source of protein. The blueberries are wonderful.