Wait! Don’t leave! We’ll have cake next week. I promise. But right now we need a little health in our lives. Get out your weighs, go for a run, and lets do some planks. Or turn on the TV and come back next week and we’ll talk cake, but you’ll miss out on some killer pancakes. Believe it or not for someone with a blog all about dessert (and drinks) I actually consume way more kale and quinoa than cupcakes in my diet, though cupcakes always have their place. But today the star of the show is this seasons new ‘superfood’ Chia.
Chia seeds are packed with fiber, have tons of protein, Omega-3’s, calcium and antioxidants. So much good stuff in one tiny little seed. Basically they are the perfect addition to your morning meal to get your day started off right.
If you are afraid of whole wheat pancakes, don’t be. These pancakes are as light, fluffy and delicious as their white cousin, but so much better for you that you don’t have to worry about having that extra cookie after lunch when you know you had this healthy breakfast.
I added blueberries because more antioxidants, duh! But really the way the blueberries caramelize while cooking I think they taste like candy. They are the perfect balance to the slight nutty chia seeds.
And because these pancakes are trendy (think hipster in a plaid shirt at the farmers market) I used coconut oil. Just do it. You’ll feel cool too.
Now go make some of these pancakes and get yourself to the gym, because next week we might have cake or donuts or both, and you’ll want to be ready.
Whole Wheat Chia Seed Blueberry Pancakes
2 Cups Whole Wheat Flour
4 Tablespoons Chia Seeds
2 Teaspoon Baking Soda
1 Teaspoon Salt
2 Tablespoon Brown Sugar
2 Cups Milk
2 Tbls Lemon Juice
2 Tablespoon Oil (coconut or canola
2 Large Eggs
1 Cup Blueberries
Mix flour, chia seeds, baking soda and salt in a bowl with a whisk. Mix the brown sugar, buttermilk, oil, and egg in another bowl.
Add the wet ingredients to the dry ingredients, and mix gently. There will still be some small lumps of flour in the batter when you’re done, and that’s just fine. If you over mix the batter, you’ll have tough, chewy pancakes.
Let the batter sit for 5-10 minutes. If still slightly thick after 10 minutes add a splash or two of milk to reach desired thickness. Meanwhile, heat a skillet over medium heat. Coat skillet with coconut oil or spray with cooking spray. Drop 1/2 cup portions of batter into the hot skillet, press blueberries into each pancake and cook the pancakes until bubbles form on the edge, then flip. Serve topped with Maple Syrup and your favorite fruits.