Blueberry Chia Pancakes
Updated: Jan 27
I'm one of those people who eats breakfast food for dinner (no food rules in this household) & these Blueberry Chia Pancakes are perfect any time of day. Who doesn't love a stack of pancakes? Super easy to whip together in just a few minutes, this is my mama's pancake recipe that me & my sisters have been eating our whole lives. All you'll need is...
1 cup of flour
a pinch of salt
1 tsp of baking powder
handful of chia seeds
1 cup of milk (oat, almond, soy, regular...whatever you prefer)
1 tsp of vanilla
2 handfuls of blueberries
butter (to cook in)
This will give you about 4-6 thin pancakes so feel free to adjust as needed. Simply mix together the dry ingredients, then add in the wet, mix until well blended & cook in a pan! I use a large tablespoon to drop 2-3 scoops of batter in per pancake.
A few tips: Drop the blueberries onto the pancakes in the pan, if you mix it into the batter it turns blue (which is also fun, so do as you like!) & as my mama says 'always cook your pancakes in butter' it's just necessary. I serve Havana's plain and Mom & Dad drizzle with a little syrup!
Aunty Angie loves Chia because they're high in Omega-3 Fatty Acids (healthy fats) & they're full of antioxidants. Blueberries are also full of antioxidants and are a good source of Vitamin C. Blueberries are also known in herbal medicine as a venous tonic which is good for conditions affecting your veins (to my mama's with varicose veins!).