Quick & Easy Chia Oat Flour Pancakes
Delicious, fluffy pancakes and packed with fiber and protein thanks to the chia, ground flaxseeds and oatmeal. These quick and easy chia oat pancakes are a great breakfast or brunch idea made with minimal ingredients. I also share how to make these dairy-free with ingredient substitutes below.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-2 tbsp unsalted butter (for greasing the pan (or sub with vegan butter or neutral oil for a dairy-free version))
- 1 1/2 cups rolled oats (or steel cut or instant oats)
- 3/4 tbsp flax meal
- 3/4 tbsp chia seeds (black kind)
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp white granulated sugar (or coconut sugar or cane sugar)
- 1 1/4 cups milk (or plain oat/almond milk for a dairy-free version)
- 1 large egg
- 3 tbsp unsalted butter (melted (or sub with melted coconut oil or neutral oil for a dairy-free version))
Instructions
- 1
In a high power blender or food processor, blend all the dry ingredients on high speed until finely grounded, about 1-2 minutes. Pour blended dry ingredients into a large mixing bowl.
- 2
Create a well in the dry ingredients and add milk, egg, and melted butter into the well. Whisk the batter together just until combined and do not over mix. Rest the pancake batter sit for 3 minutes, so it becomes thickened.
- 3
Evenly grease a large non-stick pan with butter and bring to medium heat. Pour 1/4 cup or 60 ml of the pancake batter into the pan.
- 4
Fry the pancake on the first side until the bottom is golden brown and bubbles appear all over the pancake.
- 5
Then flip and fry on the other side until golden brown or until a toothpick inserted in the middle of the pancake comes out clean, about 1-2 minutes. Repeat this process until you have 9 more pancakes.
- 6
Serve pancakes hot with any toppings you enjoy such as maple syrup or honey, butter, and fresh fruit. Enjoy!