For those of you that don't know, I have a slight addiction to Chia Seeds. They have high nutrient value and they make food just look pretty...
I purchased 50 lbs of them about a year ago and have been using them like crazy and have barely put a dent in the container. Today I asked my 3 year old what she wanted for breakfast. Preparing myself for the standard answer of macaroni and cheese, I was surprised to hear her say "pancakes." I'm happy to usually make what my kids request in hopes of getting them to actually eat.
I surfed the pins on pinterest I had already pinned, and found a lemon poppy seed pancake recipe from PICKYCOOK.COM. I didn't love the ingredients, so because I can't leave something alone, I changed a lot of the ingredients...so much, so, that I'm sure if I published this, I wouldn't have a problem...haha.
Here is my attempt on chia seed pancakes....this family thought they were DELICIOUS.
*On a side note, I usually like to eat my meals with no white flour, and on a more clean pallet, however, since it was a new recipe, I just did half white, half wheat flour. Next time I will use all wheat.
1 Cup white unbleached flour
1 Cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 Cup of brown sugar
pinch of salt
2 Cups milk (I used 2% for fattening my kids up...well and this baby getting large in my gut....)
(almond milk or a milk substitute would also work in this as well)
2 eggs, beaten lightly
2 T melted butter
3 tsp lemon juice
2 Tbs honey
1/3 cup chia seeds
Combine flours, baking powder, baking soda, brown sugar, and salt in a large bowl. Stir to combine ingredients and break up any brown sugar clumps you might have. In another bowl, combine milk, eggs, butter, lemon juice, honey and chia seeds. Stir to combine ingredients. Combine wet ingredients into dry ingredients and stir till just combined. Try to not over mix or you will have flat pancakes.
Heat skillet or pan with olive oil and add pancake mix. Flip when bubbles that will form on top of the pancakes are popping, then cook on the other side till there is a nice golden brown color on both sides.
This made plenty of pancakes for my family of 4.5, and I will have enough for freezer pancakes for a quick breakfast another day. I served these with an assortment of jams and syrups, but my little guy wanted them with just butter, and my little lady wanted them with butter and homemade strawberry jam. I followed suit and had strawberry jam. I didn't even eat these with a fork, I just picked them up like slice of pizza and consumed. In the words of Rachael Ray-- "YUMMO!"
much love,
Annisa
