Chia Seed Pancakes

Banana in pancake batter is an old move. Chia seeds and oats in the same batter is less obvious. The oats add body without making them dense, and the chia seeds go mostly unnoticed until you realize the pancakes are holding together better than usual. Buttermilk keeps them from drying out. These are a weekend-morning pancake, maybe twelve minutes of work including griddle time. No syrup required if your bananas are ripe enough.

How to Make Chia Seed Pancakes

Banana ripeness

Ripe bananas are sweeter and mash more easily. Underripe bananas will leave lumps and the pancakes will taste starchy. If yours are not quite ripe, a few minutes in a 300°F oven with the peel on will soften them up.

Don’t overmix

Stir until the dry ingredients are just incorporated. Lumpy batter is fine. Overmixing develops gluten in the flour and turns pancakes tough. The oats absorb liquid fast, so cook these within a few minutes of mixing or the batter thickens too much.

Chia Seed Pancakes

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• Author: Kelsey Hilts
• Total Time: 25 minutes
• Yield: Serves 4
• Diet: Vegetarian, Omnivore

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Description

These fluffy pancakes get extra fiber and protein from chia seeds, while mashed bananas keep them wonderfully moist. A simple, satisfying weekend breakfast.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cups (118 ml) whole wheat flour
• 1/2 cups (118 ml) flour
• 1 cups (237 ml) whole oats
• 1 Tbsp chia seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• Dash of salt
• 1 cups (237 ml) buttermilk
• 1/2 tsp vanilla
• 1-2 bananas, mashed
• 1 egg

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Instructions

1. In a large bowl, whisk together the whole wheat flour, all-purpose flour, oats, chia seeds, baking powder, baking soda, and salt.
2. In a separate bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining. Add the buttermilk, egg, and vanilla. Whisk until combined.
3. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just combined. The batter should look lumpy. Do not overmix or the pancakes will turn out tough.
4. Let the batter rest for 5 minutes. This gives the chia seeds and oats time to absorb some liquid and the baking powder time to activate, which makes the pancakes fluffier.
5. Heat a griddle or large nonstick skillet over medium heat (about 325°F if your griddle has a temperature dial). Lightly grease with butter or oil.
6. Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form across the surface and the edges look set, about 2-3 minutes.
7. Flip and cook for another 1-2 minutes until golden brown on the bottom and cooked through. Adjust the heat if the pancakes are browning too fast.
8. Serve stacked with fresh berries, a drizzle of maple syrup, jam, or nut butter.

Notes

• For a smoother batter, blend the mashed banana before adding to the dry ingredients.
• These pancakes freeze well! Wrap cooled pancakes individually and store in a freezer bag for up to 3 months.
• To make these vegan, substitute the egg with 1 flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water).

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Griddling
• Cuisine: American

Nutrition

• Serving Size: 1-2 pancakes
• Calories: 250
• Sugar: 15
• Sodium: 100
• Fat: 8
• Saturated Fat: 2
• Unsaturated Fat: 4
• Carbohydrates: 40
• Fiber: 5
• Protein: 6
• Cholesterol: 50

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