CHIA SEED PANCAKES RECIPE RECIPES
CHIA SEED PANCAKES RECIPE | ALLRECIPES
I love finding ways to add a little oomph in nutrition to my kiddos favorite treats. We have become big users of chia. Heck, just to keep everyone's insides working well, we add a tidbit of psyllium husk. Can top with anything. We love strawberries and maple syrup, bananas with nutella, or just plain ol' boysenberry syrup.
Provided by ARENTYOUCUTE
Categories Breakfast and Brunch Pancake Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix flour, cottage cheese, orange juice, eggs, chia seeds, olive oil, psyllium husk, and water together in a bowl until batter is smooth.
- Heat butter in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 347.8 calories, CarbohydrateContent 50.8 g, CholesterolContent 101.5 mg, FatContent 9.9 g, FiberContent 4.8 g, ProteinContent 12.7 g, SaturatedFatContent 2.1 g, SodiumContent 747.5 mg, SugarContent 5.1 g
CHIA SEED PANCAKES RECIPE BY REBECCA MILLER FFRENCH
Chia seeds, which can be eaten whole, don’t need to be ground to access their great health benefits. Tiny black and white chia seeds are a great source of protein and calcium and will boost the fiber content of your pancakes while giving them the slightest crunchy texture. Sounds strange for a pancake, I know, but it really adds an interesting new dimension to an old favorite. — Rebecca Miller Ffrench, author of The Ultimate Blender Cookbook.
Yield 4
Number Of Ingredients 9
Steps:
- Put the buttermilk, egg, and vanilla in the blender pitcher. Pulse on medium several times.
- Next, add the sugar, flour, and baking powder to the pitcher and pulse again 2 or 3 times until just blended. Do not overmix; this will result in tough pancakes.
- Add the chia seeds and pulse one more time.
- Place a griddle or frying pan over medium heat. Add 1 tablespoon of the coconut oil or butter and use a spatula to spread it around the griddle or pan as it melts.
- Transfer the batter from the blender pitcher to the griddle or skillet using a tablespoon measure, about 2 tablespoons per pancake. Spread the batter into a circle shape with the back of the spoon.
- Cook until small bubbles appear and start to burst uniformly over the pancakes. Carefully flip the pancakes and cook for several more minutes on the other side. When golden-brown on both sides, transfer to a serving platter. Continue to cook pancakes until all the batter is used, adding more oil or butter to the pan as needed.
- Serve with warm maple syrup.
Nutrition Facts : ServingSize 1 serving, Calories 310 calories, SugarContent 9 g, FatContent 10 g, CarbohydrateContent 45 g, CholesterolContent 51 mg, FiberContent 7 g, ProteinContent 13 g, SaturatedFatContent 6 g, SodiumContent 525 mg
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