It’s recipe time again. 🙂
I first made these pancakes a few weeks ago, and they tasted so good that I hardly changed anything in the recipe since my first try. When making these, I wanted to make a multi-grain pancake that was healthy and delicious – with enough protein in it for my morning and tasty enough that I didn’t need to add anything to it so I could easily grab it on the go if I needed to.
This recipe makes about 8-10 4-inch pancakes, or about two servings.
- 4 eggs
- 1 1/2 tbsp coconut flour
- 3/4 c quick oats
- 1 tbsp flax seeds
- 2 tbsp chia seeds
- 1/2 c milk
- 2 tbsp sunflower oil
- 1 1/2 tbsp maple agave syrup (I like syrup in my pancakes, not the other way around, so these are a little sweeter than some other pancakes)
- 1 1/4 tsp baking powder
- 1 tsp vanilla
I personally like to use sunflower oil because it’s packed with Vitamin E, but feel free to substitute another type of oil for it. Also, be aware that the chia seeds absorb moisture and turn into gel, so don’t add more than the called for amount. If you want to have a lighter pancake, add less chia seeds and more flax seeds.
First, whisk the eggs until they are smooth.
Add in coconut flour, oats, and seeds with a rubber spatula.
Slowly pour milk into mixture while continuing to stir (with the rubber spatula).
Add in oil, syrup, vanilla, and baking powder. Stir until well blended.
Use cooking oil spray (I used olive oil) to coat a pan and heat it up. When it is very hot, pour some batter into the pan to make a 4-inch pancake (I pour directly from the bowl). Note that since I used a seed mixture with less chia seeds, my batter was thinner and therefore spread a bit more, so you may need to account for that.
After about a minute, or when the top of the pancake starts to form some bubbles, flip the pancake. Cook for another minute or so.
Eat right away or snack on them throughout the day. You can also store them in an airtight container and refrigerate or freeze and enjoy them at a later time.