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.

See also banana yogurt pancakes!

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

• 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.

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

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

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.

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

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!