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    Home » Recipes » Breakfast/Brunch

    Whole Wheat Chia Pancakes

    February 24, 2017 By Monika Last Updated February 3, 2022 6 Comments

    Jump to Recipe

    These simple, delicious chia pancakes are made using whole wheat flour and a little yogurt for added protein and fluffy texture. Easy to make, nutritious and perfect topped with fruit and maple syrup. Ready in 15 minutes!

    Top down view of pancakes with fork on white plate, and blue patterned cloth with knife in top right corner.

    Chia pancakes ingredients

    Apart from the protein rich chia seeds and healthy whole wheat flour they also contain a little yogurt as well as milk, a small amount of sugar and 1 tablespoon of oil for a richer consistency. 

    I usually add melted butter into my pancakes, which works well in recipes containing fruit (such as this healthy banana pancakes recipe) as you can combine the butter with the fruit before adding into the batter.  Melted butter added straight into the 'wet' ingredients can cause the mixture to curdle so in this recipe I chose vegetable oil instead.

    Step-by-step recipe instructions

    1.In a bowl combine the flour, chia seeds, baking powder, bicarbonate of soda, sugar and a pinch of salt. Stir thoroughly using a whisk and set aside.

    Flour and chia seeds in metal bowl with green whisk to the right.

    2. In another bowl whisk together the egg, milk, yogurt and oil.

    Milk and egg in large yellow bowl with green whisk to the right.

    3. Combine both mixtures and stir using a whisk only until the dry ingredients are no longer visible.  The batter will be a little lumpy.

    Chia pancake batter in large yellow bowl with green whisk.

    4. Heat up a little oil (or use oil spray), then lower the heat and ladle the batter onto the pan spreading a little to form round pancakes (no more than 3-4 pancakes per batch).  Cook over a low heat for about 3 minutes until bubbles appear over the top of each pancake.  Flip them over and cook for about 2 minutes or until golden brown.  Serve immediately.

    3 pancakes on top of pan.

    Serving suggestions

    Serve these chia pancakes with a knob of butter, drizzle of maple syrup and/or fresh fruit, such as berries, chunks of banana or mango. Delicious with homemade chocolate raspberry sauce as well as orange pancake sauce.

    Substitutions

    • Flour: I used whole wheat flour but you could use a combination of whole wheat and white (or buckwheat) or just white flour if you prefer.
    • Yogurt: Greek yogurt, natural yogurt, Skyr or quark are all good options.

    Why are my pancakes a little flat

    This is most likely caused by overmixing the ingredients.  Once you've combined the dry and wet mixtures stir using a whisk only until the dry ingredients are no longer visible.  The batter will still be a little lumpy but resist the temptation to make it perfectly smooth. Overstirring the batter will produce flatter, denser pancakes.

    Why are my pancakes not fully cooked

    If you cook your pancakes over a high heat they will brown fairly quickly but may be a little undercooked.  It's important to first heat up your pan, then lower the heat and make the pancakes.  Cook them over a low heat for about 3 minutes on one side until bubbles appear over the top (see photo below), then flip over and cook for about 2 more minutes until golden brown.

    Pancakes stacked on top of white plate with fork, pancake on plate and maple syrup in bottle in background and blue patterned cloth with knife.

    Top tips 

    • Batter: Do not overstir the batter.  Stop stirring once all the ingredients have been incorporated.  The batter will be lumpy.
    • Frying: Heat up the pan with a little oil, then lower the heat and cook the pancakes slowly for about 3 minutes until bubbles appear on top before turning over and cooking for 2 more minutes. Do not overcrowd the pan.
    • Best served immediately. 
    • Storing: Refrigerate leftover pancakes in a plastic container for up to 2 days and reheat in the microwave.

    You might also like

    • Healthy Apple Cinnamon Pancakes with Yogurt
    • Healthy Pumpkin Pancakes with Buttermilk
    • Quinoa Pancakes with Buttermilk
    • Healthy Blueberry Pancakes

    Check out also this collection of 18 easy vegetable breakfast recipes.

    Keep in touch!

    If you make these healthy chia pancakes I'd love to know how they turned out for you.  Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Top down view of pancakes with fork on white plate, and blue patterned cloth with knife in top right corner.

    Whole Wheat Chia Pancakes

    These simple, delicious chia pancakes are made using whole wheat flour and a little yogurt for added protein and fluffy texture. Easy to make, nutritious and perfect for breakfast/brunch or as a snack.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Brunch
    Cuisine: vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 7 large pancakes
    Calories: 130kcal
    Author: Monika Dabrowski

    Equipment

    • Large bowl and whisk
    • Large non-stick pan

    Ingredients

    • 1 cup (125 g) whole wheat flour white or regular
    • 1½ tablespoons chia seeds
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1 teaspoon sugar
    • Pinch of fine sea salt
    • 1 large egg
    • 1 cup less 2tbsp (210 ml) milk
    • 4 tablespoons Greek yogurt
    • 1 tablespoon vegetable oil plus more for frying (2 tsp per batch) or use oil spray

    Instructions

    • In a bowl combine the flour, chia seeds, baking powder, bicarbonate of soda, sugar and pinch of salt. Stir thoroughly using a whisk and set aside.
    • In another bowl whisk together the egg, milk, yogurt and 1 tablespoon of oil.  Combine both mixtures and stir using a whisk only until the dry ingredients are no longer visible.  The batter will be a little lumpy.
    • Heat up a little oil (or use oil spray), then lower the heat and ladle the batter onto the pan spreading a little to form good size pancakes. Fry the pancakes over a low heat for about 3 minutes until bubbles appear on top. Turn them over and fry for 2 more minutes until golden brown. Serve immediately.

    Notes

    • Batter: Do not overstir the batter.  Stop stirring once all the ingredients have been incorporated.  The batter will be lumpy.
    • Flour: I used whole wheat flour but you could use a combination of whole wheat and white (or buckwheat) or just white flour if you prefer. 
    • Yogurt: Greek yogurt, natural yogurt, Skyr or quark are all good options.
    • Frying: Heat up the pan with a little oil, then lower the heat and cook the pancakes slowly for about 3 minutes until bubbles appear on top before turning over and cooking for 2 more minutes. Do not overcrowd the pan.
    • Best served immediately. Keep pancakes covered while you make another batch.
    • Refrigerate leftover pancakes in a plastic container and reheat in the microwave. Serve with a knob of butter, drizzle of maple syrup and/or fruit.

    Nutrition

    Serving: 1serving | Calories: 130kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 71mg | Potassium: 229mg | Fiber: 3g | Sugar: 3g | Vitamin A: 85IU | Calcium: 115mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Reader Interactions

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    1. Debbie

      January 06, 2021 at 3:51 pm

      5 stars
      I added blueberries and used almond milk. Yummy! Thank you!

      Reply
      • Monika

        January 07, 2021 at 9:29 am

        Blueberries sound great in these, thanks for your feedback:)

        Reply
    2. hijackedbytwins

      March 01, 2017 at 5:17 pm

      We love chia seeds and incorporating them into meals, these pancakes sound so good! The hubby would love me to make them! Thank you for sharing with #CookBlogShare x

      Reply
      • Monika

        March 01, 2017 at 5:23 pm

        Thanks Kirsty! I think chia seeds work so well in such a variety of recipes, even pancakes.

        Reply
    3. Azu

      February 25, 2017 at 3:28 pm

      When I think of pancakes, I usually associate them with something sweet. But you are completley right, pancakes can be savoury! Thanks for sharing

      Reply
      • Monika

        February 25, 2017 at 3:38 pm

        Thanks! Glad to know I am not the only one who thinks so:)

        Reply

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