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Blueberry Chia Seed Pancakes


"Blueberry pancakes made with chia seeds and hemp milk."
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35 m servings 150 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 322 mg
  • 13%

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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  • Prep

  • Cook

  • Ready In

  1. Heat a skillet over medium heat.
  2. Stir water and chia seeds together in a bowl; set aside until thickened, about 10 minutes. Add enough hemp milk to thin chia mixture and transfer to a blender; blend until smooth.
  3. Combine spelt flour, millet flour, baking powder, baking soda, and salt in a bowl; stir in chia mixture until batter is well mixed. Fold blueberries into batter.
  4. Melt butter in hot skillet. Drop batter by large spoonfuls onto the skillet 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.


  • Cook's Notes:
  • Any berry works well in these pancakes. You can make it vegan by using oil instead of butter.
  • Quinoa flour can replace spelt flour. Brown rice flour can replace millet flour.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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