Disclosure: This post may contain affiliate links.
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 tbsp or 3 tbsp, though I wouldn’t suggest using more than 3 tbsp 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
for the pancakes:
- 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
- 3/4 cup almond milk or milk of choice
- 2 tbsp chia seeds
for the yogurt:
- 2 tbsp plain yogurt
- Juice from 1 lemon
- 1 tsp lemon zest
- 1/4 cup blueberries
- 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 1/4 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!