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Whole Grain Pancakes with Chia and Flaxseeds

Serves 4
Time 35 min
Jump-start your morning with these seed-packed pancakes. Top with a light drizzle of warm maple syrup and plenty of fresh fruit. Check out our waffle version of this recipe.
Ingredients
  • 1 1/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cup low-fat buttermilk
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon chia seeds
  • 1 tablespoon flaxseeds
  • 2 tablespoons plus 2 teaspoons coconut oil melted and cooled, divided
  • 2 tablespoons maple syrup
Method

In a large bowl, whisk together flour, baking powder and salt. In a separate medium bowl, whisk together buttermilk, egg, 2 tablespoons of the coconut oil, maple syrup, vanilla, chia seeds and flaxseeds until blended.

Pour buttermilk mixture into flour mixture, and stir until evenly mixed. 

Oil a cast-iron griddle or large nonstick skillet with remaining coconut oil and heat over medium heat until hot. For each pancake, ladle about 1/4 cup of the batter onto the griddle and cook about 5 minutes or until bottoms are golden brown. Flip and cook 3 to 4 minutes longer, until pancakes are cooked through.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cup low-fat buttermilk
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon chia seeds
  • 1 tablespoon flaxseeds
  • 2 tablespoons plus 2 teaspoons coconut oil melted and cooled, divided
  • 2 tablespoons maple syrup