Chia Seed Pancakes

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

Butter, anyone?

My appologies for being...well, MIA for several months. I've had quite a summer, you know, moving, putting in a yard, raising kids, organizing my new homw, and sleeping a little somewhere in between all that. It's starting to get a bit cold here, and those of you who don't know me, will soon begin to understand that all I do in the winter, besides hanging out with thing one and thing two is BAKE, and COOK and GET CREATIVE!! So I told my husband a couple nights ago, I wanted to get back to blogging all my great finds. Which leads me to TODAY. Yikes, no more caps, I PROMISE.

This recipe is used for special occasions....big sigh....because its not clean...at all.
Although butter can sometimes be debated as clean or not, we use it here in our house and I feel its ok. The one debatable item here in this recipe is raspberry preserve. Ok, not debatable, its totally unclean, I'm talking high fructose corn syrup not clean. Thats why we don't make it very often, but we enjoy it when I do decide its ok. I found the recipe on Pinterest and you can go to that original post here.

There are several other recipes that call for additional sugar (I know, I was trying not to gag, because this is really sweet as it is. I would never want to add more sugar). In the future, I'm going to get the guts to try the no sugar raspberry preseve, and I'll post my finds on that as well.

I have not been able to duplicate my butter to look like the picture in the post provided, but trust me, when you taste this, it won't matter what it looks like. I'm still working on my photog or phratography skills, as my husband and I always joke. So todays wasn't stellar, but hey, its my first day back, its going to be rough!

This recipe is a huge hit wherever we go, or whomever we invite over, or whatever we put it on. I love to put it on our bran muffins...recipe forthcoming.

We are all smiles here and are looking forward to a great day!

As Ellen would say, "be nice to each other", and I wish the same. Cheers!

Annisa