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.
These whole wheat chia pancakes are super nutritious and simple to make. Apart from the protein rich chia seeds and healthy whole wheat flour they also contain a little yogurt (I used naturally low in fat Skyr), 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.
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 3-4 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.
How to make chia pancakes: step-by-step
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.
2. In another bowl whisk together the egg, milk, yogurt and oil.
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.
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 3-4 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.
Top tips for making whole wheat pancakes with chia seeds
- 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: I used naturally low in fat Skyr but Greek yogurt or quark are also good options.
- Frying: Heat up the pan with a little oil, then lower the heat and cook the pancakes slowly for 3-4 minutes until bubbles appear on top before turning over and cooking for 2 more minutes. Do not overcrowd the pan.
- Best served immediately. Serve with a knob of butter, drizzle of maple syrup and/or fruit. Delicious with homemade chocolate raspberry sauce.
- Storing: Refrigerate leftover pancakes in a plastic container and reheat in the microwave.
More healthy pancake recipes
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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!
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Simple Whole Wheat Chia Pancakes
Ingredients
- 128 g whole wheat flour (4.52 oz)
- 1 ½ tbsp chia seeds
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp sugar
- pinch of fine sea salt
- 1 large egg
- 220 ml milk
- 4 tbsp Skyr/Greek yogurt/quark
- 1 tbsp 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 3-4 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: I used naturally low in fat Skyr but Greek yogurt or quark are also good options.
- Frying: Heat up the pan with a little oil, then lower the heat and cook the pancakes slowly for 3-4 minutes until bubbles appear on top before turning over and cooking for 2 more minutes. Do not overcrowd the pan.
- Best served immediately. 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
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively 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, healthy and delicious, perfect for everyday cooking. 
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
Thanks Kirsty! I think chia seeds work so well in such a variety of recipes, even pancakes.
When I think of pancakes, I usually associate them with something sweet. But you are completley right, pancakes can be savoury! Thanks for sharing
Thanks! Glad to know I am not the only one who thinks so:)