top of page
  • Writer's pictureLaverne Banderk

Almond Flour Chia Seed Pancakes

When it comes to weekend breakfasts (okay, any breakfast really...), my preference is definitely pancakes. I love trying new pancake recipes and experimenting with a variety of ingredients, and one of my new favourite ingredients to add a bit of natural sweetness is raw date sugar. I prefer to use LIVA, a simple product made only with whole, ground dehydrated dates, a healthier alternative to refined sugars. Depending on how sweet you like your pancakes, you can simply add 1 tbsp of date sugar for a touch of sweetness or up to 3 tbsp for a sweeter pancake. I prefer to add 1 tbsp and then add more sweetness with toppings such as berries and real maple syrup.



These Almond Flour Chia Seed Pancakes are nutrient-dense (high in vitamin E, magnesium, manganese, copper and phosphorous), gluten-free, protein-packed, fibre-rich, contain healthy fats, and taste great! They come together in less than 20 minutes and are a perfect choice for a weekend breakfast or brunch, or even a quick weekday breakfast to simply pop in the microwave when extras are made and stored in the freezer (double or triple the recipe for lots of extras!).


Ingredients:


1 cup almond flour

2 eggs

1/2 tbsp cinnamon

2 tbsp chia seeds

1 tbsp date sugar (optional)

1 tsp baking powder

1-2 tbsp water (to thin the batter)

Optional add-ins: blueberries, chocolate chips, cacao nibs


Directions:


In a large bowl, mix all of the ingredients (except any optional add-ins) together until well blended. Gently fold in any optional add-ins. Lightly grease a large pan with coconut oil and heat to medium. Once warm, pour 1/4 to 1/3 cup of the batter per pancake onto the pan (makes about 4-5 pancakes) and cook about 2-3 minutes per side (flip when bubbles start to appear and pop). Serve with Greek/coconut yogurt, real maple syrup, berries, and/or nuts, and enjoy!

40 views2 comments

Recent Posts

See All

2 Comments


Maria V. Alvarez
Maria V. Alvarez
Sep 22, 2022

this recipe is extremely dry. I had to put like 3/4 cup of almond milk to be able to actually get pancake batter. Even then, the pancakes were on the dry side.

Like
Laverne Banderk
Laverne Banderk
Sep 22, 2022
Replying to

Hi there! So sorry to hear that you found these pancakes dry. I have made them many times and never had that problem, as I just add some water to make them a little runnier. However, having said that, the consistency of the batter is supposed to be more like a wet cookie dough batter than a runny pancake batter, that needs to be spread and flattened a little bit in the pan while cooking. I will add that to the post. Thanks for your input!

Like
bottom of page