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Homemade Chocolate Chip Chia Pancakes (a Healthier Chocolate Chip Pancake!) photo

Chocolate Chip Chia Pancakes (a Healthier Chocolate Chip Pancake!)

Start your day right with these deliciously fluffy Chocolate Chip Chia Pancakes, packed with nutrients for a healthier breakfast!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1.25 cups whole wheat flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 3 tablespoons chia seeds
  • 1 egg
  • 1 cup milk dairy or plant-based
  • 0.5 cup plain yogurt
  • 3 tablespoons unsalted butter or coconut oil melted and cooled slightly
  • 1 tablespoon pure maple syrup or granulated sugar a touch of sweetness
  • 2 teaspoons pure vanilla extract
  • 1/3 cup mini chocolate chips for topping
  • Butter, maple syrup, and/or fruit for topping

Equipment

  • Mixing bowls
  • Whisk or fork
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Prepare the Chia Seeds - Combine chia seeds with 3 tablespoons of water in a small bowl. Let it sit for about 10-15 minutes until it forms a gel-like consistency.
  2. Step 2: Combine Dry Ingredients - In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
  3. Step 3: Mix Wet Ingredients - In another bowl, mix the egg, milk, yogurt, melted butter (or coconut oil), maple syrup (or sugar), and vanilla extract. Stir in the chia seed mixture until well combined.
  4. Step 4: Combine Wet and Dry Ingredients - Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined.
  5. Step 5: Add Chocolate Chips - Fold in the mini chocolate chips, reserving a few to sprinkle on top while cooking.
  6. Step 6: Heat the Skillet - Preheat your non-stick skillet or griddle over medium heat.
  7. Step 7: Cook the Pancakes - Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  8. Step 8: Serve and Enjoy! - Serve warm with butter, maple syrup, and fresh strawberries.

Notes

  • You can make the batter ahead of time and refrigerate for up to 24 hours.
  • Freeze leftover pancakes for an easy breakfast option later.
  • Experiment with different flours like oat or almond for varied flavors.