Pancakes usually call for eggs to make them light and fluffy. Making egg-free pancakes usually results in a heavy, dense cake. But with the addition of Chia, you will never suspect they are eggless! A Chia and water mixture makes the pancakes so spongy, light and fluffy-ful. They are a pleasure to eat!
- 1 tablespoon Chia seeds. Mix with 4 tablespoons of water.
Let sit 10 minutes before mixing into other ingredients.
- 1 1/2 cups all-purpose flour or whole wheat, buckwheat, or any combination of flours you want.
- 2 tablespoons sugar OR agave syrup
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups water
- 1 tablespoon oil
- Mix the flour, sugar (if using it), baking powder, and salt into a large bowl. Whisk the water, agave (if using it) and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
Add the Chia-and-water mixture. Lightly mix into the batter.
- Heat a lightly oiled griddle over medium-high heat. Don’t set the heat too high or the pancakes will burn before they cook halfway through. Drop batter by large spoonfuls onto the griddle, and cook until tiny bubbles begin to form throughout the surface of the pancake and the edges are a bit dry. We like to make 6 inch panacakes but you can make them any size you want. Flip, and cook until browned on the other side. Repeat with remaining batter.
Some people do not prefer the slight crunchiness Chia seeds impart. We have found that Chia seeds can be ground right in a blender on High (we have a Vitamix) or, pulverized using a Japanese mortar and pestel called a suribachi. This makes a wonderful "goo" that resembles the texture of a beaten egg and adds volume and silkiness (plus protein) to any baked goods.
Though we sell Chia for Microgreens - it is still the seed we send you, so don't be put off by the microgreens thing if it's pancakes you be wanting..