Chia Seed Pancakes Recipe

Imagine starting your weekend with a stack of warm, delightful Chia Seed Pancakes topped with a vibrant mix of fresh berries and a gentle dusting of powdered sugar. These pancakes are not just delicious—they’re packed with nutrients thanks to the chia seeds, which add a slight crunch and a host of health benefits. Perfect for bringing the family together around the breakfast table, this recipe encourages creativity, letting you experiment with various toppings and flavors. Plus, it’s a wonderful way to celebrate seasonal berries, making it a versatile go-to for any time of the year.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon chia seeds
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Fresh berries (strawberries, blueberries, raspberries)
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together the flour, chia seeds, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.
4. Heat a non-stick pan or griddle over medium heat. Lightly grease the surface with a bit of butter or oil.
5. Pour 1/4 cup of the batter onto the pan for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown and cooked through.
6. Transfer the cooked pancakes to a baking sheet and keep warm in the oven at 200°F while you cook the remaining batter.
7. Serve the pancakes topped with fresh berries and a dusting of powdered sugar. Pair with a refreshing smoothie or a glass of juice for a complete breakfast.

Helpful Tips

To make these pancakes extra fluffy, let the batter rest for 5-10 minutes before cooking. For a vegan version, substitute buttermilk with almond milk and lemon juice, and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the egg.

Storage Instructions

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or a toaster oven for a quick, delicious breakfast.

Suggested Pairings

These Chia Seed Pancakes are wonderfully complemented by a mixed berry smoothie or a cup of freshly brewed herbal tea. For a savory twist, serve with a side of scrambled eggs or a fresh fruit salad.

At Zynahz, we believe in bringing joy and creativity into every kitchen. These Chia Seed Pancakes are a testament to how simple ingredients can turn into something truly special, perfect for family bonding moments. We encourage you to try this recipe and share your delightful creations with us. Spread the word and share this recipe with friends and family. Explore more exciting recipes on Zynahz, follow us on social media, and sign up for our newsletter for endless culinary inspiration.