Oat Chia Seed Pancakes

Pancakes feel like Sunday in our house.  We don't have them every Sunday but it feels like I've been trying to find the perfect pancake recipe forever.  Typically, the very best ones always seem to be super high in all of the things we're trying to avoid on our non-high cal days.  I always like the taste of oats and making them into oat flour is super easy if you have a small blender.  I couldn't find the recipe I used in the past for them so I adapted this recipe and got cracking.

Here's what you'll need:

2 cups instant oats (ground into flour)

8g chia seeds

2 tsp baking powder

1/4 tsp salt

1 1/2 tbsp coconut palm sugar (or sugar of your preference- this one is low glycemic)

2 large eggs

1 cup fat free milk

1 tbsp lemon juice

1 tsp vanilla or maple extract

Lemon zest (optional)

Preheat oven to 220 degrees F.

Measure out your milk and add the lemon juice, stir and set aside for 10 minutes.  (Basically, you're making your own buttermilk.)

Grab your small blender and add the oats and chia seeds and pulse until the seeds are broken up and the oats are a flour consistency.  

In a mixing bowl, add your flour, sugar, baking powder and salt.

Give it a mixy poo until well combined.

Add the two eggs to your milk mixture and whisk well.

Add the milk to your dry ingredients and stir until combined then set aside for 10 minutes.  (I was quite glad I added the chia seeds because I think this batter would've been way too runny without them and the chia seeds develop that gel to the outside that thickens whatever it's in.  Plus a good way to get a little omega 3's in)

Warm up a skillet over medium heat and give a spritz of butter flavored cooking spray.  (If you use butter or oil, that is not figured into the nutritional info)  Using a measuring cup or ice cream scoop, add just under 1/4 cup of batter to the skillet, give it a jiggle to even it out and wait for the edges to set.

Give it a flip and wait for about 2 minutes or until cooked through. 

Place the pancake on a sheet pan in the oven to stay warm while you're preparing the rest of the batter.

Then plate up when you're ready and serve with syrup, jam, lemon curd or any little thing your heart desires!

They are good for healthier pancakes but I'll admit, add ins to the batter like 1/3 cup of pumpkin, 1 mashed banana, chopped apples, and/or warm spices like cinnamon, pie spice, cardamom, etc. would make them better.  You shouldn't be expecting iHop when something has the words 'oat flour' and 'chia' in it but they will definitely scratch the pancake itch for Sunday brunch.

The nutrition data provided with each recipe are estimates and cannot be guaranteed. It should not be used in the treatment of medical conditions and you assume all risk should you choose to prepare the recipe.  Nutrition info calculated using Very Well Fit's nutrition calculator and you are encouraged to enter the exact foods you have on hand for a more accurate count.

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