Everyday Healthy Recipes

menu icon
go to homepage
  • Recipe Index
  • About Me
  • Contact
  • Cookie Policy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Contact
    • Cookie Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast/Brunch

    Chia Seed Pancakes (Whole Wheat)

    February 24, 2017 By Monika Last Updated July 16, 2024 5 Comments

    Jump to Recipe

    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.

    See also banana yogurt pancakes!

    Side view of chia pancakes with fruit and maple syrup on top of plate.

    Chia pancakes are everything you want in a delicious, healthy breakfast. They are whole grain, high in fibre and protein, low in fat and sugar.

    A single chia seed pancake contains approximately 112 calories, 4 grams of protein and 2 grams of fibre (scroll down to the bottom of the recipe for more detailed nutritional information).

    Pancakes with chia seeds are fluffy and delicious, but they also offer something most pancakes do not.

    A really interesting texture!

    This is thanks to a simple step in my preparation method. I combined the chia seeds with the wet ingredients and then set them aside for 30 minutes before making the pancake batter. This allowed the chia to soften and absorb some of the moisture, giving these pancakes a lovely, unusual texture.

    What are chia seeds

    Chia seeds are tiny oval shaped grey seeds with black and white spots from the desert plant Salvia hispanica (also called 'chia'). They can be eaten raw and are a good source of omega 3-fatty acids, fibre, protein and numerous minerals.

    Chia seeds have amazing moisture-absorbing abilities, which not only boost their health benefits (making the nutrients they contain easier to absorb) but also their culinary uses. Chia seeds work in smoothies, drinks, desserts (such as the ubiquitous chia pudding) as well as pancakes, as in this recipe.

    Chia pancakes: ingredients and substitutions

    Top down view of chia pancake ingredients in individual dishes.
    Chia pancake ingredients.
    • Chia seeds.
    • Yogurt: use either natural or Greek yogurt.
    • Flour: I used regular whole wheat (wholemeal) flour, but you can use white whole wheat flour or all-purpose (plain) flour instead.
    • Raising agents: baking powder and bicarbonate of soda.
    • Milk: use any.
    • Oil: adds moisture. I used vegetable oil but any oil will work.
    • Eggs: add protein and help produce fluffier pancakes.
    • Maple syrup: enhances the flavour of these pancakes.
    • Lemon zest and vanilla extract: add flavour, but can be optional.

    Step-by-step recipe instructions

    1. 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.

    Chia seeds and wet pancake ingredients in glass bowl.
    Top down view of chia seed pancake batter in glass bowl with whisk.

    2. Combine dry ingredients: Whisk together the flour, baking powder, bicarbonate of soda, pinch of salt and lemon zest until thoroughly combined.

    Top down view of dry ingredients for chia pancakes in glass bowl.

    3. Assemble: Gradually add the flour mixture into the wet ingredients whisking in until the dry ingredients are no longer visible. Do not overmix.

    Thick chia pancake batter in glass bowl.

    4. 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.
    4 cooked pancakes with chia in large pan.

    Serving suggestions

    I served my chia pancakes with a knob of butter, drizzle of maple syrup and quick and easy fruit compote. They are also delicious with fresh fruit, such as berries, chunks of banana or mango, as well as homemade chocolate raspberry sauce and orange pancake sauce.

    Can I add fruit to pancakes with chia seeds

    Yes, you can! You can add about a cupful of your favourite berries, fresh or frozen, into the batter. Follow the steps 1 and 2 as per Instructions then add the berries along with the flour. If using frozen berries combine them with the dry mixture before folding into the batter (see my blueberry ricotta pancake recipe for details).

    You can also add grated apple into the batter (plus a little cinnamon), as I have done in Polish apple pancakes.

    Another fruit you can add is banana. You can replace half of the yogurt mixture (or less) with the same amount of mashed banana (I do not recommend omitting the yogurt altogether). Omit the maple syrup and add another tablespoon of mashed banana instead.

    Can I make chia seed pancake batter ahead

    I do not recommend it. The chia seeds' ability to absorb moisture will make your batter very thick, if prepared the night before. 'Fixing' it by adding more milk as not a good idea as this will result in overstirring the batter, which in turn may produce flat pancakes (they won't be fluffy).

    Can I use more chia instead of eggs

    Also not recommended. This recipe contains quite a lot of chia seeds so I do not advise adding more. Eggs add moisture and richness so removing them would affect the consistency of the batter and the texture of your chia pancakes.

    Top tips 

    • 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.

    More healthy delicious pancakes to try next

    • Fluffy Pumpkin Pancakes
    • Double Chocolate Banana Pancakes
    • Quinoa Pancakes (Vegan, GF)

    See also these other easy, delicious breakfast recipes!

    Recipe

    Side view of chia pancakes with fruit and maple syrup on top of plate.

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Brunch
    Cuisine: vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Resting: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 10 pancakes
    Calories: 112kcal
    Author: Monika Dabrowski

    Equipment

    • Large bowl and whisk
    • Large non-stick pan

    Ingredients

    • 1 cup (125 g) whole wheat flour white or regular
    • 2 tablespoons chia seeds
    • ½ teaspoon baking powder
    • ⅓ teaspoon baking soda
    • 2 large eggs
    • ⅔ cup (160 g) yogurt
    • ½ cup (120 ml) milk
    • 1 tablespoon maple syrup
    • 2 tablespoons oil any
    • 1½ teaspoons vanilla extract
    • zest of 1 lemon
    • Pinch of fine sea salt

    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

    *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!

    Keep in touch!

    If you make this healthy chia pancake recipe I'd love to know how it 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!

    More Breakfast Recipes

    • Top down view of cottage cheese banana muffins in paper cases close together.
      Cottage Cheese and Banana Muffins
    • Top down view of avocado feta toast with scallions and honey on speckled plate.
      Avocado Whipped Feta Toast
    • Top down view of cottage cheese banana pancakes with knob of butter on speckled plate.
      Easy Cottage Cheese Banana Pancakes
    • Top down view of cottage cheese egg salad in grey bowl with spoon.
      Simple Cottage Cheese Egg Salad
    705 shares

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Debbie says

      January 06, 2021 at 3:51 pm

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

      Reply
      • Monika says

        January 07, 2021 at 9:29 am

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

        Reply
    2. Azu says

      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 says

        February 25, 2017 at 3:38 pm

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

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

    Popular Posts

    • Side view of 3 plesniak cake slices on top of wooden surface.
      Polish Pleśniak Cake
    • Top down view of pierogi in bowl, making pierogi and dough.
      5 Traditional Pierogi Recipes (plus tips for serving, freezing)
    • Top down view of cottage cheese egg salad in grey bowl with spoon.
      Simple Cottage Cheese Egg Salad
    • Top down view of meatballs in mushroom sauce in large pan.
      Healthy Meatballs in Mushroom Sauce

    Polish Recipes

    • 4 colourful Polish soups in bowls.
      28 Traditional Polish Soups
    • Sauerkraut stew in green bowl with spoon with hands holding it, and grey pot with stew in background.
      Authentic Polish Bigos Stew Recipe
    • Top down view of cabbage rolls in large white shallow pan.
      Polish Stuffed Cabbage Rolls (Golabki) in Tomato Sauce
    • Close-up view of Polish potato dumplings in green bowl.
      Authentic Polish Potato Dumplings (Kopytka)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • About

    Newsletter

    • Sign Up! for recipe updates

    Contact

    • Contact

    Copyright © 2025 · Everyday Healthy Recipes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.