Soak the chia seeds in the non dairy milk overnight to make a “chia gel”.
In the morning, whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in chia gel, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water or milk).
Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes.
If you look closely, you can see the chia seeds!
While the pancakes were cooking, I made a quick maple coconut peanut butter sauce as a topping.
Maple Coconut Peanut Butter Sauce
Combine maple syrup, coconut oil, and peanut butter in sauce pan. Heat, stirring until smooth and heated through. Serve over pancakes.
SO FREAKING GOOD.
This was honestly the best breakfast I have had in a LONG TIME. It has all of my favorite ingredients packed onto one plate. I am so glad I have leftovers for tomorrow