Delicious, fluffy pancakes and packed with fiber and protein thanks to the chia, ground flaxseeds and oatmeal. These quick and easy chia oat pancakes are a great breakfast or brunch idea made with minimal ingredients. [Dairy-free adaptable]
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These tasty chia oat flour pancakes are made of oat flour, ground chia seeds, flax meal, milk, eggs, sugar, salt, baking powder and butter. To make them dairy-free, you can simply swap the butter with vegan butter or coconut oil.
The ground oats, chia seeds and flax meal add wholesome fiber and protein to this dish and you can barely taste the flax meal or chia seeds! The trick is to use a high power blender to finely ground these ingredients.
These pancakes are perfect for picky eaters who need extra fiber or protein in their diet, like kids or even some adults!
These are best served with any fresh fruits with maple syrup or honey. I love to serve these with seasonal peaches or nectarines, berries or bananas. You can also garnish them with almonds or pumpkin seeds for crunch!
Ingredients & Substitutes
You will need the following chia oat flour pancakes ingredients:
- Butter: unsalted or salted both work to grease the pan. Or substitute with vegan butter, coconut oil or a neutral tasting oil of your choice for a dairy-free version.
Dry Ingredients
- Rolled oats: these work best for this recipe. As a last resort, you may substitute with steel cut oats or instant oats.
- Flax Meal Powder: most grocery stores or health food stores carry this ingredient.
- Black Chia Seeds: most grocery stores or health food stores carry this ingredient.
- Baking Powder: to make the pancakes fluffy.
- Salt
- White granulated sugar: or substitute with cane sugar or coconut sugar.
Wet Ingredients
- Dairy Milk: or substitute with plain oat milk, almond milk, or nut milk for a dairy-free version but I don't recommend using coconut milk as it's too thick and overpowering in taste.
- Large Egg
- Melted Butter: ideally unsalted. Or substitute with vegan butter, coconut oil or a neutral tasting oil of your choice for a dairy-free version.
Topping Ideas
These pancakes would serve well with any of the suggested toppings ideas:
- maple syrup or honey
- whipped cream, coconut cream, yogurt or even ice cream
- butter or vegan butter if you're dairy free
- nuts or seeds as a garnish
- fresh fruits like berries, peaches, nectarines, bananas, apples or pears
Expert Tips
- Use a high power blender to blend the oats, chia and flax meal on the highest speed so it's finely grounded. This ensures you won't taste it in the pancake.
- Don't over mix the pancake batter or it will become dense and less fluffy.
- Rest the pancake batter for a few minutes or more so the pancakes become super fluffy!
- Evenly grease the pan with butter, so the pancakes become golden brown and do not fry them in heavy amounts of butter.
- Use a non-stick pan for easy cooking and cleanup.
- Don't flip the pancakes too soon or they will break apart. Wait for the pancake to form an edge and for bubbles to form all over it before flipping.
- Use a toothpick to check if the pancakes are cooked through by inserting it into the center of the pancake and if it comes out clean, it's ready.
Instructions
Below are step-by-step instructions on how to make chia oat flour pancakes:
- In a high power blender or food processor, blend all the dry ingredients on high speed until finely grounded, about 1-2 minutes. Pour blended dry ingredients into a large mixing bowl.
- Create a well in the dry ingredients and add milk, egg, and melted butter into the well. Mix the batter together just until combined and do not over mix. Rest the pancake batter sit for 3 minutes, so it becomes thickened.
- Evenly grease a large non-stick pan with butter and bring to medium heat. Pour ¼ cup or 60 ml of the pancake batter into the pan.
- Fry the pancake on the first side until the bottom is golden brown and bubbles appear all over the pancake.
- Then flip and fry on the other side until golden brown or until a toothpick inserted in the middle of the pancake comes out clean, about 1-2 minutes. Repeat this process until you have 9 more pancakes.
- Serve pancakes hot with any toppings you enjoy such as maple syrup or honey, butter, and fresh fruit. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? Chia oat flour pancakes can be frozen for up to 2 months in a freezer-safe bag after they've cooled down completely. I recommend inserting parchment paper squares between each pancake, so they don't stick together. To reheat from frozen, defrost them in the fridge overnight and reheat in the microwave or in a pan on medium heat until hot through out.
Pairing Suggestions
These chia oat flour pancakes serve well with:
- coffee, tea, milk or juice
- fresh fruits like berries, peaches, nectarines, bananas, apples or pears
- toast or bread
- cooked eggs, bacon, ham or sausages
- waffles
- croissants or danishes
FAQ
Chia oat flour pancakes can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.
It depends on the type of rolled oats you use. If you used certified gluten-free rolled oats, then these pancakes will be gluten-free because chia seeds and flax meal are naturally gluten free.
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📖 Recipe
Quick & Easy Chia Oat Flour Pancakes
Ingredients
- 1-2 tablespoon unsalted butter for greasing the pan (or sub with vegan butter or neutral oil for a dairy-free version)
Dry Ingredients
- 1 ½ cups rolled oats or steel cut or instant oats
- ¾ tablespoon flax meal
- ¾ tablespoon chia seeds black kind
- 3 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon white granulated sugar or coconut sugar or cane sugar
Wet Ingredients
- 1 ¼ cups milk or plain oat/almond milk for a dairy-free version
- 1 large egg
- 3 tablespoon unsalted butter melted (or sub with melted coconut oil or neutral oil for a dairy-free version)
Instructions
- In a high power blender or food processor, blend all the dry ingredients on high speed until finely grounded, about 1-2 minutes. Pour blended dry ingredients into a large mixing bowl.
- Create a well in the dry ingredients and add milk, egg, and melted butter into the well. Whisk the batter together just until combined and do not over mix. Rest the pancake batter sit for 3 minutes, so it becomes thickened.
- Evenly grease a large non-stick pan with butter and bring to medium heat. Pour ¼ cup or 60 ml of the pancake batter into the pan.
- Fry the pancake on the first side until the bottom is golden brown and bubbles appear all over the pancake.
- Then flip and fry on the other side until golden brown or until a toothpick inserted in the middle of the pancake comes out clean, about 1-2 minutes. Repeat this process until you have 9 more pancakes.
- Serve pancakes hot with any toppings you enjoy such as maple syrup or honey, butter, and fresh fruit. Enjoy!
daisy
so fluffy! My son always requests pancakes and these are now are go to!
christieathome
So happy to read that they turned out so well for you! Thank you for making my pancakes 🙂
Belinda
Very yummy. I felt instantly healthier after eating them! Also fluffy too.