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Chia Seed Pancakes with Strawberries

Who doesn’t like a delicious stack of pancakes for breakfast, and these certainly won’t disappoint. Spelt flour is a great choice here, but if you don’t have any, you can also use plain white flour. For a gluten free version use buckwheat flour.
Chia seeds are little nutritious powerhouses loaded with antioxidants and delivering a massive amount of nutrients with very few calories.
Tip: Sifting the flour into the bowl makes all the difference when it comes to creating light and fluffy pancakes.
Makes 10 pancakes
For the pancakes
  • 1 1/2 cups spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chia seeds
  • 1 tsp cinnamon
  • 3 tbsp maple syrup
  • 1 1/2 cups milk of choice
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • For the strawberries
  • 1 cup hulled and sliced strawberries
  • 1/2 tbsp sugar
  • 1 tbsp lemon juice
  1. Add the sliced strawberries, sugar and lemon juice to a bowl. Mix, then let it sit for 30 minutes max to bring all the sweet juices out.
  2. For the pancakes, sift the flour into a large bowl.
  3. Add all the other dry ingredients and mix together with a large spoon.
  4. Add all the wet ingredients and mix.
  5. Let the batter sit for 5-10 minutes.
  6. Put a non-stick pan onto high heat and cook the pancakes in 1/4 cup portions on one side until bubble appears (about 4 minutes).
  7. Flip over and cook for another 2-3 minutes.
  8. Serve with the macerated strawberries.

Recipe created exclusively for The Good Glow by The Nourished Bowl. We hope you enjoy this recipe. Please tag us and @thenourishedbowl if you try it!

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