I work really early for the most of my work week.
Like, way before sun up early.
So, when my days off come around, I like to sleep in as late as the construction crews working on my street will let me and make a delicious breakfast that doesn’t have to be slurped up between batches of dough.
This recipe came to be because I wanted a special breakfast on a leisurely morning that I could feel good about, and not guilty.
Whole Wheat Blueberry Chia Pancakes (serves 2 to 4, depending on side vs main dish)
1 cup whole wheat pastry flour
1 T baking powder
1/2 t salt
1 T chia seeds
2 T turbinado sugar
2 T coconut oil melted
1 t vanilla
3/4 cup almond milk
1/2 to 1 whole pint blueberries
Whisk dry ingredients together, except sugar.
Combine egg and sugar, whisk well. Add the remaining wet ingredients.
Pour wet into dry and gently fold together until combined. A few dry spots are ok, over mixing creates tough pancakes!
Heat a pan to medium, grease with butter, coconut oil, etc…Pour 1/3 cup portions in pan and sprinkle with blueberries. Cook for about 2 to 2.5 minutes and flip.
Serve immediately with real maple syrup!
*If they’re a little more raw before the first flip, it’s ok. It will allow the batter to encompass the blueberries on the other side!
*Also, remember, long and low is better than hot because they will burn before they are done!
Make these. You won’t regret it I promise. This hearty breakfast made for great morning fuel before a big ride! Whole wheat, chia, fruit, and coconut oil are great fueling foods and made these just delicious.
Lemme know what you think!