Recipe adapted from Shape
Long gone are the days of chia seeds being used only for growing green animal themed friends! The chia seed has made a comeback and can be used in many different recipes. These easy to make pancakes can be made gluten free by substituting whole wheat flour with rice flour or GF flour.
Don’t know all the wonderful benefits of Chia seeds? Read more from the previous blog post.
- 1 cup whole wheat flour (you can also use rice flour for a GF version)
- 1/2 cup old fashioned oats
- 1 cup almond milk
- 1 egg
- 1 tablespoon canola oil
- 2 tablespoon honey or agave nectar
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon chia seeds (plus more for garnish)
- Syrup or other desired toppings
- Spray griddle or pan with cooking spray and heat to a medium heat.
- Beat egg and add milk and oil.
- In a separate bowl, combine flour, oats, pumpkin pie spice, baking powder and salt.
- Slowing stir flour mixture into egg mixture.
- Add honey or agave nectar and stir until combined
- At the last minute, stir in chia seeds.
- Pour 1/4 cup portions of batter onto griddle and cook until edges of pancakes start to bubble and bottoms are light brown.
- Flip and cook until centers are completely done (about three to four minutes).
- Top with syrup, additional chia seeds, fresh fruit or other desired toppings