Homemade Blueberry Chia Whole-Wheat Pancakes

Ask and you shall receive! I did a survey on my Instagram story asking if you all would like me to post the recipe for these delicious pancakes. It was very evident you all want this recipe which thrilled me because it's one I make often. In fact, it's our Sunday morning breakfast almost every week! I started this tradition a few years back. It wasn't until then that I realized how much BETTER homemade pancakes are. I will never purchase boxed pancake mix again. I guess I shouldn't say never, because #momlife and we always get busy and really need easier options at times, but these really are so so easy to make and taste fluffy, sweet, and delicious. These are ingredients that are almost always in my kitchen (I make sure to have organic frozen blueberries at all times). What's great about this recipe is you can totally switch it up, which I have done a ton. I've used bananas, strawberries, blackberries, raspberries, almond flour, coconut flour, you name it. This is just a basic, but really far from basic, pancake base recipe. I hope you enjoy these as much as my family does! Happy Sunday!

You can omit the chia seeds for a less textured pancake. But I am all about that texture and extra crunch. I also like to add healthy fats whenever I can. My kids gobble them up with and without the chia seeds!

Ingredients

3 cups sprouted whole-wheat flour

1/3 cup coconut sugar (or brown sugar)

2 tablespoons ground cinnamon

4 teaspoons baking powder

¾ teaspoon salt

2 eggs, whisked

2½ cups unsweetened almond milk (or regular, whole milk)

4 tablespoons ghee, melted (or regular butter)

Blueberries, set aside

Chia seeds, set aside

Coconut oil, set aside

Method

1. Sift together the first 5 ingredients in a large mixing bowl and set aside.

2. To the dry ingredients whisk in eggs and almond milk until smooth.

3. Whisk in ghee until batter is smooth.

* You can stir in chia seeds and blueberries to the batter if this is easier. I personally like to put the blueberries and chia seeds on the pancakes as I pour them on the skillet to cook. I do not measure how many I use. I load them on, though :)

4. Heat a flat griddle pan on the stovetop over medium heat.

5. Once pan is heated, coat with coconut oil and pour ¼ cup pancake batter onto pan. Repeat this 3 times until 4 pancakes are cooking (or if you have a larger griddle pan, cook as many pancakes you can fit).

6. At this point, if you don’t stir in the blueberries or chia seeds, drop as many blueberries and chia seeds on top of each pancake before you flip them.

7. Once you see bubbles forming on the pancakes, they’re ready to flip. This may take anywhere from 2-4 minutes depending on your stovetop.

8. Flip each pancake and cook an additional 2-4 minutes, or until batter is cooked throughout.

9. Repeat #’s 5-8 until all of the batter is cooked.

* The recipe I posted is doubled (I have 2 boys and my husband who all love to eat, along with myself- duh), and this made 22 pancakes total. These are great to freeze as well – so I say go ahead and make this many, store them in the freezer, and save them for another time. We have leftovers for the next few days.

Makes 22 servings

1 serving is 1 pancake

* If you’d like to add protein powder to these, I recommend a vanilla whey. You can use 2 cups of whole-wheat flour and 1 cup of protein powder. If the batter appears too thick, add additional milk until desired consistency is reached.