Tuesday, March 3, 2015

Fluffy Chia Pancakes




I shared this recipe over on my triathlon blog and felt like it needed to be shared here too.  I only snapped a quick photo at breakfast, but I'll try to make these again soon so I can update the photo later.  These pancakes are fluffy and just a touch sweet.  They are filled with goodness and make a nice filling breakfast, great for post-workout or at the start of a busy day.  The topping combinations are endless, but I liked these sweet, tart raspberries, which I later mashed into a sort of jam on top of my pancakes.  Pure maple syrup is not optional.

 

Fluffy Chia Pancakes


1 cup whole wheat flour
1/2 cup old fashioned oats
2 teaspoons baking powder
1 teaspoon cinnamon
Dash of salt
2 tablespoons chia seeds
1 cup milk (your choice here)
1 egg
2 tablespoons brown sugar
1 teaspoon vanilla
1/4 cup plain Greek yogurt
2 tablespoons coconut oil

Mix together flour, oats, baking powder, cinnamon, salt, and chia seeds.  In a separate bowl, whisk together milk and egg.  Add sugar (we didn't have brown sugar, but use brown if you have it), vanilla, and plain Greek yogurt and stir until lumps are removed.  Add the dry mixture to the wet, and stir until just combined. Try not to over stir!  Heat 1 tablespoon coconut oil in a large skillet, then drop the mixture onto the hot skillet using 1/4 cup scoops.  You may need to spread the batter a little bit since it is quite thick, especially once the chia seeds start to absorb the liquid.  Cook until edges look dry and bubbles rise to surface of the mixture.  Flip to finish cooking.  Add more coconut oil to cook the rest.

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