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Whole Wheat Chia Pancakes with Maple Coconut Peanut Butter Sauce

Posted Aug 09 2010 9:45am

That title is a mouthful!

I was going to blog my tofu recipe from last night, but my breakfast this morning was so good that I am going to have to postpone that until tomorrow. These pancakes were better anyways ;)

I started out by using my Honey Whole Wheat Pancake Recipe , but I added the some chia seeds to pack an extra nutritional punch. You can read about the health benefits here .

Whole Wheat Chia Pancakes



  1. Soak the chia seeds in the non dairy milk overnight to make a “chia gel”.
  2. 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).
  3. 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



  1. Combine maple syrup, coconut oil, and peanut butter in sauce pan. Heat, stirring until smooth and heated through. Serve over pancakes.



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 :)

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