Whole Wheat Blueberry Pancakes
1 ½ cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon granulated sugar
1 ¼ cup milk (I used almond milk)
1 chia seed egg (1 tablespoon of chia seed, 3 tablespoons warm water)
1 tablespoon white vinegar
2 tablespoons water
Blueberries (I used frozen) – can also use sliced banana or other fruit to go inside pancakes
First you want to make the chia seed egg because it needs about 5-10 minutes to sit. In a small cup, muddle or crush up the chia seeds a bit. Then add 3 tablespoons of warm water. Allow this mixture to sit until it creates a goopy texture, similar to a raw egg.
In a large bowl mix together the first 5 ingredients. Next add the vinegar and water together in a small cup. Once you dilute the vinegar, add to the larger mixing bowl. Then add the chia seed egg. Mix well. You may need to add a little water to thin out the mixture, creating more of a pancake mix texture.
Now you’re ready to make your pancakes! If you’ve ever made pancakes before, go for it.
If not, this is what you want to do:
Over medium-heat, heat a large skillet. Add some oil so that the pan is lightly coated. Carefully pour the batter onto the skillet, using approximately ¼ cup for each pancake. Place blueberries onto the pancakes and allow the cakes to lightly brown. Flip the pancake and cook until the other side is lightly brown. Remove from skillet and serve hot. Pair with maple syrup and eat ‘em up!