Blueberry Chia Seed Pancakes Recipes

BLUEBERRY CHIA PANCAKES

Steps:

• 1 | In a mixing bowl, whisk together the flour, the chia seeds, the baking powder, salt, and the tablespoon of honey or maple syrup. 2 | In another mixing bowl, whisk together the almond milk, the egg, and the vanilla extract until fully blended. 3 | Pour the wet ingredients into the bowl of the dry ingredients, ans stir until they're well combined. 4 | Add the blueberries into the mixture and stir once again. 5 | Let the batter sit for 10 minutes - this will ensure fluffier pancakes. 6 | Oil the pan with a drizzle of oil or cooking spray, and heat it over medium heat. 7 | Pour 1/4 cup of batter into the pan, cook for a couple of minutes until you see bubbles forming on top of the pancake, and flip. Cook the other side for another minute or two. 8 | Repeat the process with the remaining batter. Remember that the pin will be hotter, so it'll take shorter for the pancake to be ready. Make sure not to burn it! 9 | Serve them hot with blueberries and maple syrup. Enjoy!

CHIA SEED PANCAKES

Steps:

• Combine the banana, eggs, egg whites, oats, flour, sugar, baking powder, vanilla, cinnamon and salt in a blender. Puree until smooth. Stir in the chia seeds.
• Heat a large skillet over medium-high heat. Brush with butter to coat. Add 1/4 cupfuls of the batter to the pan to form pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Serve the pancakes immediately. Top with berries and syrup.

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

TEFF PANCAKES WITH CHIA, MILLET AND BLUEBERRIES

Steps:

• Sift together the teff, flour, baking powder, baking soda, salt and sugar (if using sugar). In a medium bowl, beat together the eggs, buttermilk, oil, vanilla, and honey or agave nectar if using. Quickly whisk in the flour mixture and fold in the chia seeds and millet.
• Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. Place 7 or 8 blueberries on each pancake, gently pushing them down into the batter. Cook until bubbles break through and turn the pancakes. Cook for about 1 minute on the other side, until lightly browned. Remove to a rack. Serve with maple syrup and butter.