I LOVE pancakes. I could never give them up. So instead I like to make my own healthy varieties that still taste fantastic – even better! A past recipe I used to make were gluten-free banana pancakes which have zero flour of any kind. Now I’m into chia powder pancakes. Chia seeds are packed full of nutrients, including omega 3 fatty acids, dietary fiber, calcium, phosphorus, and manganese.
The best part is you can make these pancakes whatever flavor you want. I typically load them with fresh fruits, lemon, cinnamon, nuts, and honey.
Note: When working with ingredients such as buckwheat and chia seeds, the pancakes will be a lot more dense than fluffy. You can make them less dense with baking soda and powder, or with adding mashed bananas into the batter.
What You Need: Makes about 4 pancakes
1 cup of buckwheat flour (gluten-free!)
1/2 cup of chia seed powder (you could grind your own if you can’t find it in powder form)
1 lemon or lime
2 cups of milk of your choice (I use a 7 whole grain milk. coconut milk, almond milk, or hemp milk)
Baking Soda and Baking Powder (optional – helps to make the pancakes less dense)
Fruits of your choice (I usually use bananas, blueberries, strawberries, or raspberries)
Nuts or Seeds (optional – I use walnuts)
1. In a large bowl, combine 1 cup of buckwheat powder, 1/2 cup of chia seed powder, 2 cups of milk, and 1 egg. Mix thoroughly. The chia seed powder loves to soak up the liquid. If you find yours to be to dry, just add more milk, or even a little water if you want.
2. Add the juice from 1 lime or lemon and mix.
3. Optional – add 1 teaspoon of baking powder and a 1/2 teaspoon of baking soda. To make the pancakes less dense you could also add 1 mashed banana into the batter.
4. Add 1 teaspoon of cinnamon or amount desired.
5. Add a pinch of sea salt.
6. If you want pancakes with fruit inside, add that now. Or, save your fruit as topping (or both!)
7. In a large skillet or frying pan, heat a teaspoon of coconut oil over medium heat. Pour the pancake batter in to your desired size and thickness. I usually make my pancakes about 6 inches in diameter and about a 1/2 an inch thick. Wait until one side is cooked before flipping over.
8. Top your pancakes with more lemon juice, raw honey, fresh fruit, and walnuts.