Top down view of pancakes with fork on white plate, and blue patterned cloth with knife in top right corner.
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Simple 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.
Course Breakfast, Brunch
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 7 large pancakes
Calories 130kcal
Author Monika Dabrowski

Ingredients

  • 128 g whole wheat flour (4.52 oz)
  • 1.5 tbsp chia seeds
  • 1.3 tsp baking powder
  • 1/4 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 (1 tbsp per batch)

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 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 (1 tablespoon per batch), 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

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