Enjoy a nourishing start to your day with these Chia Seed Pancakes topped with homemade Blueberry Syrup. The pancakes are light and airy, enriched with chia seeds for a boost of protein and fiber. The syrup, made from fresh or frozen blueberries and natural maple syrup, offers a delightful sweetness. Suitable for a slow morning brunch or an efficient weekday breakfast, this dish is a fantastic way to introduce chia seeds into your diet.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp chia seeds
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract, pure
- 1 cup blueberries, fresh or frozen
- 1/2 cup maple syrup
Instructions
- Combine all-purpose flour, chia seeds, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together milk, vegetable oil, and pure vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined, taking care not to overmix. Allow the batter to rest for 5 minutes to thicken slightly.
- Preheat a non-stick skillet over medium heat. Lightly grease the skillet with a small amount of oil or butter.
- Ladle approximately 1/4 cup of batter for each pancake onto the skillet. Watch for bubbles to appear on the surface and edges to set, then use a spatula to flip each pancake. Cook until the second side is golden brown.
- For the syrup, place blueberries and maple syrup in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries have burst and the syrup has thickened slightly.
- Serve the pancakes hot, layered or topped with the warm blueberry syrup.
Keywords: Recipe, Pancake, Chia, Blueberry, Syrup, Breakfast, Pancake
Spice Rack: Vanilla Extract, Salt
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
There are no reviews yet. Be the first to write one.
