Chia Seed Pancakes

ARENTYOUCUTE

"I love finding ways to add a little oomph in nutrition to my kiddos favorite treats. We have become big users of chia. Heck, just to keep everyone's insides working well, we add a tidbit of psyllium husk. Can top with anything. We love strawberries and maple syrup, bananas with nutella, or just plain ol' boysenberry syrup."
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Ingredients

30 m servings 348 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Mix flour, cottage cheese, orange juice, eggs, chia seeds, olive oil, psyllium husk, and water together in a bowl until batter is smooth.
  2. Heat butter in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Footnotes

  • Cook's Notes:
  • The longer the psyllium sits, the more it gels the pancake mix, do not make this the night before.
  • Milk can be substituted for water if desired. Any tropical fruit juice can be used in place of the orange juice.

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