Blueberry Chia Seed Pancakes Recipe

Name: Blueberry Chia Seed Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hot water; 2 tablespoons chia seeds; 1 cup hemp milk, or more as needed; 1 cup spelt flour; 1 cup millet flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups fresh blueberries; 2 tablespoons butter

Servings: persons

1 cup hot water
2 tablespoons chia seeds
1 cup hemp milk, or more as needed
1 cup spelt flour
1 cup millet flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
2 tablespoons butter

1
Heat a skillet over medium heat.
2
Stir water and chia seeds together in a bowl; set aside until thickened, about 10 minutes. Add enough hemp milk to thin chia mixture and transfer to a blender; blend until smooth.
3
Combine spelt flour, millet flour, baking powder, baking soda, and salt in a bowl; stir in chia mixture until batter is well mixed. Fold blueberries into batter.
4
Melt butter in hot skillet. Drop batter by large spoonfuls onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup hot water, 2 tablespoons chia seeds, 1 cup hemp milk, or more as needed, 1 cup spelt flour, and more.

Yes, Blueberry Chia Seed Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Chia Seed Pancakes

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