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pancakes seeds

Blueberry Chia Seed Pancakes

Well, I’ve done it. I went ahead and put CHIA SEEDS in my pancakes. Chia seed pancakes are now a thing. Truth be told, I don’t know why it’s taken me so long to do so. No seriously, there’s nothing special about these pancakes except for the fact that, thanks to the addition of chia seeds, we can call them chia seed pancakes. THAT’S BASICALLY IT. But they’re fluffy and topped with lemon yogurt and blueberries.


Ok, so why put chia seeds in your pancakes? I’ll tell ya why! Chia seeds are high in protein, fiber and omega-3 fatty acids, which is pretty cool considering they’re pretty flavorless, meaning they’re super easy to add to things like smoothies, salad dressings and yes, even pancakes.


Flour: this recipe calls for whole wheat flour, but you could also sub all purpose flour, and I assume gluten free all purpose flour as well. I haven’t tried it with almond/coconut/any other kind of gluten free flour, but if you do be sure to leave a comment and let me know how they turn out!

Honey: this recipe uses honey to add a bit of sweetness, but you could use maple syrup instead if that’s what you have on hand.

Chia seeds: ok so you probably already know this, but you can’t forget the chia seeds! I mean, technically you can since they’re flavorless, but they’re the whole point of this recipe. If you have them in your pantry, be sure to take them out and use them in these pancakes.


Now let’s talk about how to make these fancy yet not-so-fancy chia seed pancakes. Like I said, they’re pretty basic but in the best way. They’re made with whole wheat flour, plain yogurt (I used plain Greek yogurt), honey, and of course, chia seeds. After you make the batter, just stir in your chia seeds and make the pancakes how you normally would. To clarify, I recommend using 2 tablespoons of chia seeds, but of course this is a personal preference and you’re more than happy to use 1 tablespoon or 3 tbsp, though I wouldn’t suggest using more than 3 tablespoon or the batter may become too chunky.

I recently purchased an electric griddle and I must say, it’s a game-changer when it comes to making pancakes. I don’t know why it took me so long to get one! If you make this recipe, be sure to tag @thealmondeater on Instagram so I can see it!

Poppy Seed Pancakes Recipe

My go-to poppy seed pancake recipe. Made with buttermillk, a generous amount of poppy seeds, toasted sunflower seeds. Drizzled with an simple-to-make, chunky citrus syrup.

This freckled batch of fluffy buttermilk pancakes is punctuated with all manner of surprises. The recipe was inspired by a tiny pouch of Full Belly Farm poppy seeds hand-delivered to me by regular Mighty Foods contributer Rachel Cole. While the poppy seeds here are apparent, enveloped by the batter you’ll also find deeply toasted sunflower seeds which lend a nutty depth to the pancakes you wouldn’t get otherwise. I drizzled the lot with a chunky, orange and lemon-flecked, homemade citrus syrup.

Don’t skimp on the poppy seeds, there’s something irresistibly delightful about the role they play in these crowd-pleasing pancakes. I mean really, who can complain about the peppy crunch they lend to every bite of pancake or muffin they infiltrate?

And lastly, while I love this citrus-drizzled version of the recipe, you might certainly rework it into a delicious savory poppy seed pancake. You would just stir a few handfuls of anything from chopped sun-dried tomatoes, herbs, lemon zest, and/or crumbled cheese to chopped olives, cooked grains, or smashed roasted garlic into the batter. Replace the syrup with a generous slather of a creatively concocted compound butter and you’re on your way.

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Poppy Seed Pancake Recipe

If you can’t find white whole wheat flour, feel free to substitute unbleached all-purpose flour. If you can’t find agave nectar, substitute 1/4 cup sugar + 1/4 cup maple syrup, I use the light agave nectar for this recipe (it also comes in amber). You can also use whole wheat pastry flour in place of the other flours I’ve mentioned. I love cara cara oranges and use those when I can get them.

1- 2 oranges, peeled, segments torn into small pieces
1 lemon, peeled, segments torn into small pieces
1/3 cup agave nectar

2 cups white whole wheat flour (or unbleached a-p flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/3 cup poppy seeds
1/2 cup sunflower seeds, toasted until deeply golden
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the citrus syrup put the orange and lemon segments and agave nectar in a medium saucepan over medium-low heat. Heat and stir until the ingredents combine. Bring the mixture to a gentle simmer for for 5 or 6 minutes. Remove from heat and set aside.

To make the pancakes combine the flour, baking powder, baking soda, salt, poppy seeds and sunflower seeds in a large bowl. Add the buttermilk, eggs and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a golden pat of butter and a nice drizzle of syrup.

Makes about 12 large pancakes, or dozens of silver-dollar pancakes – enough to feed a small crowd.