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Side view of chia pancakes with fruit and maple syrup on top of plate.
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Chia Seed Pancakes (Whole Wheat)

These chia pancakes are light and fluffy, made with whole wheat flour, yogurt and eggs for a wholesome, nutritious breakfast. High in protein and fibre these delicious pancakes with chia seeds are easy to make, perfect with your favourite pancake topping.
Course Breakfast, Brunch
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Resting 30 minutes
Total Time 45 minutes
Servings 10 pancakes
Calories 112kcal
Author Monika Dabrowski

Equipment

  • Large bowl and whisk
  • Large non-stick pan

Ingredients

  • 1 cup whole wheat flour white or regular
  • 2 tablespoons chia seeds
  • ½ teaspoon baking powder
  • ⅓ teaspoon baking soda
  • 2 large eggs
  • ⅔ cup yogurt
  • ½ cup milk
  • 1 tablespoon maple syrup
  • 2 tablespoons oil any
  • 1½ teaspoons vanilla extract
  • zest of 1 lemon
  • Pinch of fine sea salt
US Customary - Metric

Instructions

  • Make chia seed mixture: Whisk together the chia seeds, eggs, milk, yogurt, oil, maple syrup and vanilla extract until thoroughly combined. Set aside for 30 minutes.
  • Combine dry ingredients: Whisk together the flour, baking powder, bicarbonate of soda, pinch of salt and lemon zest until thoroughly combined.
  • Assemble: Gradually add the flour mixture into the wet ingredients whisking in until the dry ingredients are no longer visible. Do not overmix.
  • Cook pancakes: Heat a large pancake pan then lower the heat and mist with cooking spray (or spread a small amount of oil over the surface of the pan using a paper towel). Spoon the batter onto the pan spreading a little to form round pancakes (use generous spoonfuls). Cook over a low heat for about 3 minutes then turn the pancakes over and cook for about 2 more minutes. You should have about 10 pancakes.
    TIP: These chia seed pancakes expand as they cook so do not overcrowd the pan. Keep ready pancakes covered while you make the next batch. Reheat briefly in the microwave before serving, if necessary.

Notes

    • Chia seeds: To ensure the right consistency of the chia pancake batter soak the chia in the wet mixture for 30 minutes only (not overnight).
    • Batter: Do not overstir the batter (or your pancakes may end up being a little flat).  Stop stirring as soon as all the ingredients have been incorporated. 
    • Cooking pancakes: It's important to cook these pancakes over a low heat so they rise well and cook through without browning too quickly.
    • Best served warm.  
    • Storing: Refrigerate leftover chia seed pancakes in a plastic container (or covered with cling film) for up to 2 days and reheat in the microwave.
    • Freeze for up to 3 months.

Nutrition

Serving: 1pancake | Calories: 112kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 66mg | Potassium: 148mg | Fiber: 2g | Sugar: 3g | Vitamin A: 81IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 1mg