If you want to indulge in delicious chia seed buttermilk pancakes this weekend, we have one of our favorites coming your way!
Ingredients, serves 5
- 1/6 cup Chia Seeds
- 2/3 cup Whole Grain Pastry Flour (wheat or gluten free all purpose flour)
- 1-1/2 tbsp Sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- a dash of salt
- 2/3 cup plant based buttermilk (regular works too)
- 1-1/2 tbsp liquid egg whites
- 1 tbsp vegetable oil
- 1/2 tsp vanilla extract
- Olive Oil cooking spray
Toast chia seeds until slightly brown on medium heat for about 5 minutes, stirring occasionally, and then set aside. Whisk the flour, baking powder and baking soda in a medium bowl. Then, whisk in the sugar and salt.
In a different medium bowl, whisk the milk and eggs together and then stir in the oil and vanilla. Once combined, gradually, whisk the milk mixture into the dry ingredients until combined. Do not over mix as the batter will become stiff.
Gently, fold the chia seeds into the mixture. Heat a medium, non stick pan on medium to high heat. Spray the pan with cooking spray. Pour 1/5 cup of the batter onto the pan and flip the pancakes after little bubbles begin to form and the edges start to turn golden. Repeat and enjoy!
Nutritional Information, per 1 pancake
145 calories, 5 g fat, 1 mg cholesterol, 152mg sodium, 19 g carbohydrate, 6 g fiber, 5 g protein
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