MAPLE CHIA SEED PANCAKES

Pancakes always make people happy. 

​Have you ever opened up the fridge on a weekend morning to find that there are NO EGGS??!!  Noooooo! 

But, I did what any sensible human being would do, I decided to create a pancake recipe without eggs. OH YEAH BABY! 

These delicious pancakes contain chia seeds, a superfood, full of omega-3’s, fiber, phosphorus, manganese, protein, and calcium. Chia seeds help you get full faster, which makes these pancakes a great filling and nutritious breakfast to start your day.  

This amazing pancake recipe will make your pancakes light and fluffy on the inside, and slightly crispy on the outside. 

I even included a SIMPLE BLUEBERRY SYRUP recipe to jazz up your pancakes and an optional health booster using green tea matcha powder. 

Feel free to make these into mini pancakes for a healthy breakfast you can grab-n-go.  Perfect size for the kiddos! 

MAPLE CHIA SEED PANCAKES
makes about 8 medium-size pancakes

INGREDIENTS:
Dry

• 1 ½ cup whole wheat flour or gluten-free flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 3 tbsp chia seeds 
• ½ tsp ground cinnamon
• Add 1 tbsp green tea matcha powder for a health boost (optional)

Wet

• 3 tbsp maple syrup 
• 1 tsp pure vanilla extract
• 1 ½ cup almond milk (or any type of milk)
• 1 tsp apple cider vinegar

BLUEBERRY SYRUP 

INGREDIENTS:

• Handful of blueberries
• Real Maple Syrup

Place a handful of blueberries and enough syrup to cover them in a small microwaveable bowl. Heat in the microwave for about 40 -60 seconds, or until mixture is hot and the syrup is a nice blue color. 


1.  In a large bowl, mix all the dry ingredients together with a fork. 

2.  Next, add the wet ingredients in slowly and stir with a fork making sure to get all the lumps out. 

3.  Let the batter rest for 2-3 minutes to thicken up.

4.  Preheat and lightly grease (coconut oil, ghee or butter) a large flat skillet on medium heat. Using a measuring cup, pour about a 1/4- ½ cup            of batter into the hot skillet to form a nice size pancake. 

5.  When the pancake begins to cook on the outside, flip it over and cook the other side (nice golden brown color).

6.  Remove the pancake from the skillet and place on a cooling rack to keep them lightly crispy on the outside and moist on the inside.  

7.  Top with some delicoius BLUEBERRY SYRUP (SEE RECIPE ABOVE) or regular maple syrup. 
 
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Enjoy loves!

                 Always craving good food,
                               Jillian

P.S. Check out my FREE SIMPLE MEAL PLANNER and get all the goodies to start making health feel EASIER at home!