Sunday, May 15, 2016

orange chia seed pancakes

I love pancakes.
I decided to take a spin off of lemon poppyseed pancakes and do orange and chia seeds!
Yogurt adds richness if you don't have buttermilk on hand and orange juice and zest adds a tangy bite that isn't expected.
And might as well add a bit of protein and fiber, right?
Chia seeds are an excellent source of these essentials and easy to incorporate into almost any of your basic recipes! Smoothies, parfaits, granola bars, and on and on.
The only key is to not let the batter rest for too long...the pancakes will turn out just fine but you won't have that little crunch from the chia unless you cook immediately after mixing.

Orange Chia Seed Pancakes
Makes about 18 4" pancakes.
2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon orange zest
2 tablespoons chia seeds (or poppyseeds)
1 1/4 cups whole milk
1/2 cup whole milk Greek yogurt
1/4 cup freshly squeezed orange juice
2 large eggs
3 tablespoons butter, melted and cooled
Extra butter or coconut oil for frying
Honey, for serving

In a large bowl, whisk flour, sugar, baking powder and soda, and salt. Stir in orange zest and chia seeds. In a medium bowl, whisk milk, yogurt, orange juice, and eggs until smooth. Pour wet ingredients into dry and stir gently. Add melted butter once almost all the dry is incorporated into the wet and then just stir until everything is evenly moistened. There will be a few lumps and that's okay! Let batter rest while you heat the skillet. Heat the skillet or griddle over medium-low until warm. Melt butter or coconut oil and pour 1/4 cup of batter for each pancake, spacing about 1 inch apart. Let cook until bubbles rise to the surface and the edges look a tiny bit dry, about 1-3 minutes. Flip and continue cooking until golden brown, about another minute. Transfer to a plate and serve with honey and butter. Enjoy!

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