Fluffy Nutritious Pancakes & Chia Blueberry Jam
Get ahold of these homemade fluffy pancakes topped with chia blueberry jam. I don’t know about you but after losing an hour of sleep the other day, other than the bright light in the morning these pancakes are what help me out of bed!
I typically make a batch of pancakes on the weekend and store in the fridge in an airtight container for 2 to 3 days or in the freezer for longer.
Because these pancakes are packed with nutrients and natural sweetness, I had no guilty thoughts when I packed them in the children’s lunch boxes this week!
Food is to be enjoyed as well as to provide our bodies with fuel. These are conversations we have with our clients and cover in our coaching and nutrition education programs. We’re always helping our clients discover new products they can incorporate in their baked goods and meals such as this one. Among other nutritious ingredients this recipe has Milled Roasted Flaxseed from CanmarFoods.com. Flaxseed is a good source of omega-3s, high source of fibre, protein, and lignans which is a plant compound that have antioxidant and estrogen properties, both of which can help lower the risk of cancer and improve health. 1 tablespoon of flaxseed contains 800 times more lignans than whole wheat flour and legumes. Only 1 tablespoon of flaxseed contains up to 30 milligrams of lignans and it’s the amount we used in this recipe! Double up on the ingredients in this recipe to make a dozen fluffy pancakes!
Fluffy Nutritious Pancakes & Chia Blueberry Jam
Ingredients
Pancakes
- 1 tbsp Milled Roasted Flaxseed from CanmarFoods.com (sifted) (but do not discard particles, include in batter)
- 1/2 cup whole-wheat flour (sifted) (but do not discard particles, include in batter)
- 1/2 cup all-purpose flour (sifted)
- 2 tsp baking powder
- 1 pinch Himalayan salt
- 3/4 cup plant milk (I use oat milk)
- 1 egg beaten
- 2 tbsp pure honey
- 1/4 tsp pure vanilla extract
- 2 tbsp vegan butter (melted, not hot)
Blueberry jam
- 2 cups fresh blueberries
- 2 tbsp chia seeds
- 2 tbsp pure maple syrup
Instructions
Pancakes
- Combine flour, honey, salt, baking powder, and flaxseed into a bowl and whisk well.
- In a separate bowl, mix egg, milk, vanilla, and melted butter together.
- Pour the wet ingredient mixture into the dry ingredients and stir till combined. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick add a little milk but you likely won’t need to. Set the batter aside for 5-10 minutes.
- Heat a non-stick pan over a low-medium heat and coat (we use vegan butter). Use a measuring cup to scoop and drop the batter into the pan.
- Cook until golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve and drizzle our homemade blueberry jam and pure maple syrup on top!
Blueberry jam
- In a pot on medium heat combine the blueberries and maple syrup. Stir occasionally. Adjust heat accordingly to avoid burning and add a little water as needed. The blueberries will break down and bubble. Use a potato masher to mash the blueberries to the consistency that you desire. Stir in chia seeds and reduce the heat to simmer for about 2-4 minutes. Remove the pot from the burner and let the jam thicken as it cools for 10 minutes. Use right away or store in a sealed glass jar in the fridge for up to 2 weeks.
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