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One of our favorite breakfast items are pancakes. If you ask Baby B what he wants to eat 9/10 times it's pancakes. I've been tweaking these chia oatmeal pancakes for months in an attempt to make a heartier, healthier pancake than my usual (affiliate link) Birch Benders Pancake Mix, which are super yummy but leave me hungry in a few hours.
The kids love them, especially with blueberries and they freeze well so I can make a big batch and reheat them for a quick breakfast.
I adapted this recipe for Flax, Chia, and Oatmeal pancakes to work for us.
1 cup flour (wheat pastry flour or white all-purpose)
1 cup old fashioned oats
1 Tablespoon baking powder
½ teaspoon salt
3 Tablespoons chia seeds
3 Tablespoons hemp seeds
2 Tablespoon ground flax
1 teaspoon vanilla extract
1 Tablespoon nut butter (Justin's Maple or Vanilla almond is my pick!)
1 teaspoon cinnamon (optional)
2-3 Tablespoons maple syrup (optional)
2 cups coconut milk (I usually use unsweetened but also like unsweetened vanilla and I also like Ripple)
1/2 cup frozen wild blueberries or other fruit (optional)
Mix dry ingredients together. Add liquid ingredients. Mix well. Let the mix sit for about 10 minutes. This helps the chia seeds gel and the oats soften. The batter will thicken while it sits. Fold in the fruit if using.
Heat a skillet on medium. Add butter, cooking spray, or oil. You can make your pancakes any size. Cook about 5 minutes and flip. Cook about 5 more minutes, keeping an eye on them so they don't get too dark. I serve them to the babies plain but I like maple syrup with mine! They are also good plain, and I'm sure would be tasty with any fruit or nut mix ins.