These protein-packed pancakes will give you energy all morning. Weekend brunch-approved, without the guilt.
1 1/4 cups all purpose flour
1 tbsp baking powder
1 tsp cinnamon
a pinch of salt
2 tbsp chia seeds
2 eggs, lightly beaten
3 tbsp maple syrup
1 cup whole milk greek yogurt
1/2 cup milk or almondmilk
1 teaspoon vanilla
coconut oil for greasing pan
1/2 cup frozen blueberries, plus more for topping
optional toppings: greek yogurt, berries and syrup
1. In a mixing bowl, whisk flour, baking powder, cinnamon, salt and chia seeds. Add eggs, maple syrup, greek yogurt, milk and vanilla, and whisk just until mostly combined — it’s okay if there are some lumps, but you don’t want to overmix. Let sit for at least 30 minutes or overnight so the chia seeds can bloom.
2. When ready to cook, heat a skillet over medium-high heat. Add enough coconut oil to coat the entire bottom of the pan. Test the heat by sprinkling a drop of water on the pan. If it sizzles, it’s ready to go. Use an ice cream scoop or a 1/4 cup measuring cup to drop batter onto the hot coconut oil. Immediately drop a few blueberries onto each pancake.
3. When the first side is golden brown and you see bubbles formed on top of batter, flip and cook another minute or two until pancakes are cooked through. Transfer to a plate and top with greek yogurt, berries, syrup or whatever you love.
Source: Austin Fit