The kids are back to school after two weeks off for winter break. I asked them what they wanted for their breakfast on their first day back to school and pancakes were the unanimous choice. I decided to give them a little kick of nutrients with some chia seeds.
Have you heard of chia seeds? They are little power packed seeds that can be used in smoothies, baking and so much more. They are full of nutrients, fiber and protein.
I even doubled up on the chia by serving my pancakes with fresh strawberry chia jam instead of pancake syrup.
So if you have not tried chia seeds yet, they need to become a healthy part of your new year's diet.
Ingredients:
Dry:
- 2 cups all-purpose flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 Tbs chia seeds
- 1 1/2 cups buttermilk
- 2 eggs
- 2 Tbs white granulated sugar
- 1/4 cup melted butter (plus additional for greasing pan)
Directions:
1. Mix the dry ingredient. Then mix
the wet ingredients. Mix the dry ingredients with the wet ingredients
gently to form a batter without over mixing.
2. Heat griddle or frying pan on medium heat and grease with some butter.
3. Ladle about 1/4 cup up to 1/3 cup onto the pan.
4. When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.
5. Serve warm with some additional butter and maple syrup. Enjoy. Makes 12-16 pancakes.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
