This chia pancake has a fluffy, yet dense texture that we love! It uses our vanilla chia pudding to add extra flavor, protein, fiber, and texture - but you can sub in plain chia seeds, in a pinch. Easy, delicious, and sweetened with honey, this pancake recipe is a yummy choice you can feel good about. Great when served with butter, fresh fruit, or nut butter for even more fiber, protein, and healthy fats!
Added benefit - these chia pancakes reheat really well from refrigerated or frozen, so you can make ahead for a few easy days of meals or snacks.
1 vanilla chia pudding packet (or 2 Tbsp chia seeds)
1 egg
1 1/2 c flour (or gluten-free 1:1 flour replacement)
1/2 tsp sea salt
2 tsp baking powder
1 1/2 c milk (or non-dairy alternative)
1 tsp vinegar (white or apple cider)
1 Tbsp honey
- Combine 1 1/2 c milk with 1 tsp vinegar, stir and allow to sit for 10 minutes.
- Mix 1 1/2 c flour, 1/2 tsp sea salt, and 2 tsp baking powder in a medium bowl.
- Crack 1 egg in a large bowl and mix with a fork. Add 1 Tbsp honey and mix with egg. Add 1 chia pudding packet and mix again.
- Add milk/vinegar mixture to wet ingredients. Mix well. Make sure honey is dissolved.
- Add dry ingredients to wet ingredients. Mix until just combined.
- Heat a skillet over medium heat. Add butter or another cooking fat.
- Cook pancakes for 3-4 minutes per side, or until cooked through.
