With school starting on Tuesday, Back-to-School season is in full swing; so long to mornings of sleeping in, so long to days of relaxation, so long to Summer. But what’s getting me through this oh so difficult time is the thought of packing great school lunches. But behind every great school lunch is a great breakfast. That’s where this recipe comes into play. On a typical school day, I don’t like to have cereal, nor do I like to have eggo waffles. I would rather have oatmeal, avocado toasts, and eggs. Sometimes, I’ll make a batch of waffles or muffins over the weekends and freeze then for days that I’m running late. Some people are fans of pancakes. I, on the other hand, am not…or was not. In years past, I’ve never liked pancakes, probably because they were always from a box. This past summer, I stumbled upon this homemade pancake mix and decided to give it a whirl. To my surprise, I fell in love with them and ate way too many. They are a healthier version as they use flax seeds, chia seeds, a little sugar, and use half whole wheat and half regular flour. Chia seeds and flax seeds are both great sources of fiber so these pancakes are bound to fill you up for a long day at school or at work.All the dry ingredients can be mixed together in advance and stored for a week of so. You can also make all the pancakes at once, freeze them, and then microwave or toast them when necessary. They are also low on sugar, meaning you can top them with all the maple syrup, honey, or jam that you’d like. I like my pancakes with a little butter and a drizzle of maple syrup. How do you like them?
Flax and Chia Pancakes
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 3 tablespoons brown flaxseed, chopped
- 2 tablespoons sugar
- 1 tablespoon chia seeds
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 eggs
- 1 3/4 cup milk
- 2 tablespoon ghee (butter works, too) melted
Mix together the all-purpose flour, whole wheat flour, flaxseed, sugar, chia seeds, baking powder, baking soda, and salt in a large bowl. Store in an airtight container, such as a sealed jar or a plastic bag.
When ready to serve, whisk together the eggs and milk in a large bowl. Slowly, whisk in the dry ingredients.
Place a large skillet over medium high heat. Lightly brush the pan with some of the melted ghee. When hot, scoop a spoonful go batter on the pan. Cook until the sides begin to bubble and the top looses its shine. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes. Repeat this step until all pancakes are made.
Serve warm with you desired toppings.
This recipe is inspired by Bon Appetit