Pancakes

These pancakes are perfectly fluffy and will leave you feeling full. They contain chia seeds, which work as a great alternative to eggs in this recipe, and are a great plant source of omega 3-fatty acids.

Ingredients

Dry Ingredients

  • 1 cup of all-purpose flour

  • 1/2 cup of medium to finely ground white corn meal*

  • 3 & 1/2 tsp of baking powder

  • 1 tsp of salt

  • 1 Tbsp of sugar

  • 2 Tbsp of chia seeds

Wet Ingredients

  • 1 & 1/2 cups of unsweetened oat milk

  • 3 Tbsp of melted Plant-Based butter

  • 4 Tbsp of water

Additions/toppings

  • blueberries

  • strawberries

  • bananas

  • walnuts

  • maple syrup

  • nut butter

Instructions

  1. Mix dry ingredients (flour, white corn meal, baking powder, salt, sugar, and chia seeds) in a medium bowl.

  2. Pour oat milk, water, and melted butter in a large bowl.

  3. Pour dry ingredients into liquids and stir. Optional to mix fruit or nuts into batter. Set batter aside to thicken for 5 min.

  4. Heat non-stick skillet over medium heat. Wait until skillet is heated.

  5. Pour 1/2 cup of batter at a time into skillet. 

  6. Let pancake cook for 2 to 3 min. When the edges firm up and the top of the pancake starts to bubble, flip and cook the other side for 2 to 3 min, or until golden.

  7. To add to your meal, top with fresh fruit, nuts, maple syrup, and/or nut butter, and enjoy!

    Notes

    *1/2 cup of all-purpose flour can be used in place of 1/2 cup of corn meal. 

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