Chia Seed Pancakes Recipes

CHIA SEED PANCAKES

Chia Seed Pancakes image

Bananas, rolled oats and chia seeds in this Food Network recipe make these a healthy option when you're craving pancakes.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 banana, mashed
2 large eggs plus 2 egg whites
1 cup rolled oats
2 tablespoons whole-wheat flour
1 tablespoon sugar
1 tablespoon baking powder
1/8 teaspoon pure vanilla extract
A pinch of cinnamon
A pinch of salt
2 teaspoons chia seeds
Butter, for the pan
Fresh berries and syrup, for topping

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.

OAT AND CHIA SEED PANCAKES WITH MANGO, PINEAPPLE AND KIWI

Oat and Chia Seed Pancakes with Mango, Pineapple and Kiwi image

Chia seeds and oats add a nutritious boost to these fluffy, filling pancakes that will help you stick to your New Year's resolutions. The juices from the mango, pineapple and kiwi fruit salad produce a beautifully light syrup, perfect for drizzling over the pancakes.

Provided by Food Network Kitchen

Categories main-dish

Time 8h50m

Number Of Ingredients 17

Ingredients

3/4 cup old-fashioned rolled oats
2 tablespoons chia seeds
2 cups milk
2 kiwis, peeled, halved lengthwise and cut crosswise into 1/4-inch slices
1 ripe mango, cut into 1/2-inch pieces
1/2 ripe pineapple, cut into 1/2-inch pieces
2 tablespoons honey
1/2 teaspoon kosher salt
1/4 cup sweetened shredded coconut
1 1/2 cups all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
3 tablespoons coconut oil, melted if solid
2 large eggs
1/2 teaspoon vanilla extract

Steps:

The night before: Combine the oats, chia seeds and 1 cup of the milk in a medium bowl. Cover with plastic wrap and refrigerate overnight. Combine the kiwis, mango and pineapple in another bowl, drizzle with honey and 1/4 teaspoon salt and toss to combine. Cover with plastic wrap and refrigerate overnight.
In the morning: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Heat a large nonstick skillet over medium-high heat. Add the coconut and cook, stirring occasionally, until golden brown and toasted, about 3 minutes. Transfer to a bowl.
Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and remaining 1/4 teaspoon salt together in a large bowl. Stir the oat-chia mixture well, then whisk in the remaining 1 cup milk, coconut oil, eggs and vanilla, breaking up any lumps of coconut oil. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes. Uncover the fruit and let stand at room temperature while you cook the pancakes.
Wipe the skillet clean and place over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading into a 4 1/2-inch round; repeat to make a second pancake. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute. Flip the pancakes and cook until undersides are golden and batter is cooked through, about 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
When ready to serve, place 3 pancakes on each plate. Stir the fruit salad and divide it evenly among the pancakes, drizzle with accumulated juices and top with toasted coconut.

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