Fluffy chia seed pancakes
Chia seed pancakes
PREP: 10 minutes
COOK: 5 minutes
SERVES: 6
Ingredients.
2 cups Krusteaz Buttermilk Pancake Mix
1/2 cup water (cold)
1 cup milk
1 large egg
2 tbsp melted butter
2 tbsp chia seeds
1 tbsp ground flaxseed
Mix-ins: chocolate chips, apples and crushed walnuts, or blueberries
Instructions.
Make the batter:
Preheat the griddle to 350 degrees and lightly butter.
Whisk together the wet ingredients (egg, water, milk, melted butter, chia seeds, flaxseed). Fold in mix-ins.
Add the pancake mix.
Switch to a spatula and gently fold/stir for about 10-15 strokes. A few lumps are ok. Overmixing will make the pancakes rubbery.
Let the batter rest for 5 minutes.
Make the pancakes
6. Scoop 1/4 cup batter per pancake and cook about 2 minutes (until bubbles form). Flip and cook for another 1-2 minutes.
Notes.
This recipe is meal prep-friendly. You can prepare a large batch and store it in a ziploc bag in the freezer for up to 3 months. Reheat in the toaster when ready to serve.
Nutrition facts.
Chia seeds and flax seeds are both excellent sources of omega-3 fatty acids and fiber.
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
Kitchen tools.
Zojurishi griddle
