Blueberry Chia Seed Pancakes Food

BLUEBERRY CHIA PANCAKES

Blueberry Chia Pancakes image

Time 25m

Number Of Ingredients 10

Ingredients

1 cup flour
3 tbsp chia seeds
1 cup almond milk
1 cup blueberries (plus some extra for decoration)
1/4 tsp vanilla extract
1/4 tsp salt
1 large egg
1 1/2 tbsp baking powder
1 tbsp honey or other sweetener like maple syrup
maple syrup for topping

Steps:

1 | In a mixing bowl, whisk together the flour, the chia seeds, the baking powder, salt, and the tablespoon of honey or maple syrup. 2 | In another mixing bowl, whisk together the almond milk, the egg, and the vanilla extract until fully blended. 3 | Pour the wet ingredients into the bowl of the dry ingredients, ans stir until they're well combined. 4 | Add the blueberries into the mixture and stir once again. 5 | Let the batter sit for 10 minutes - this will ensure fluffier pancakes. 6 | Oil the pan with a drizzle of oil or cooking spray, and heat it over medium heat. 7 | Pour 1/4 cup of batter into the pan, cook for a couple of minutes until you see bubbles forming on top of the pancake, and flip. Cook the other side for another minute or two. 8 | Repeat the process with the remaining batter. Remember that the pin will be hotter, so it'll take shorter for the pancake to be ready. Make sure not to burn it! 9 | Serve them hot with blueberries and maple syrup. Enjoy!

Nutrition Facts : Calories 171 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3, Sodium 479 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CHIA SEED PANCAKES

Chia Seed Pancakes image

Bananas, rolled oats and chia seeds in this Food Network recipe make these a healthy option when you're craving pancakes.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 banana, mashed
2 large eggs plus 2 egg whites
1 cup rolled oats
2 tablespoons whole-wheat flour
1 tablespoon sugar
1 tablespoon baking powder
1/8 teaspoon pure vanilla extract
A pinch of cinnamon
A pinch of salt
2 teaspoons chia seeds
Butter, for the pan
Fresh berries and syrup, for topping

Steps:

Combine the banana, eggs, egg whites, oats, flour, sugar, baking powder, vanilla, cinnamon and salt in a blender. Puree until smooth. Stir in the chia seeds.
Heat a large skillet over medium-high heat. Brush with butter to coat. Add 1/4 cupfuls of the batter to the pan to form pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes immediately. Top with berries and syrup.

BLUEBERRY OATMEAL CHIA SEED MUFFINS

Blueberry Oatmeal Chia Seed Muffins image

Perfect for the lunch box, the breakfast/brunch table, or the coffee room at work. A moist muffin with the sweet burst of blueberries.

Provided by Ruth Cresswell Howes

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup rolled oats
½ cup chia seeds
1 cup orange juice
½ cup applesauce
½ cup cooking oil
2 eggs, beaten
2 cups blueberries
2 tablespoons brown sugar
¼ teaspoon ground cinnamon

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.
Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full.
Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 181.2 mg, Sugar 12.1 g

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