These oatmeal chia pancakes are delicious, with a soft, fluffy texture and pack 10g of protein and 5g of fiber per serving. The chia seeds blend right into the batter, making this an easy breakfast upgrade without changing an already delicious pancake.
Pancakes with Chia and Oats
I added chia seeds to my favorite oatmeal pancake recipe for an easy fiber and omega-3 boost without changing the flavor or texture. My family loves them, and since the chia seeds disappear right into the batter, your family will too!
Ingredients
Old-fashioned oats and all-purpose flour build the batter. Baking powder makes them fluffy, a little sugar to sweeten (can be omitted), a little cinnamon is optional, vanilla for flavor, and a pinch of salt. Any milk, dairy or non-dairy works, both the egg and the chia seeds help bind the batter, and a little melted butter for moisture. See the faq’s for making this recipe vegan.
How to Make Chia Pancakes
- Soak the oats.
Let the oats soak in the wet ingredients for 10 minutes. This softens them and gives the pancakes their signature hearty texture. - Add the chia seeds.
Stir in the chia seeds with the remaining ingredients and let the batter rest for 5 minutes. This gives the chia seeds enough time to hydrate without absorbing so much liquid that the batter becomes too thick. - Cook the pancakes.
Cook over medium heat, scooping from the bottom of the bowl to pick up the oats and chia seeds that settle. Flip once the edges are set and bubbles appear, then cook until golden. - Serve.
Serve these chia pancakes warm, topped with a dollop of yogurt for protein, berries, or pancake syrup.
Laura’s Tips & FAQ’s
The oats need the full 10 minutes to soften first. Adding the chia seeds afterward lets them hydrate just enough without soaking up too much liquid and making the batter overly thick.
Yes. You can omit the egg and add 2 additional tablespoons of chia seeds, to a total of ¼ cup and ¼ cup additional liquid, to a total of 1 ½ cups. Swap the butter for a vegan alternative or neutral oil to keep the batter moist, and use your favorite dairy-free milk.
Chia seeds continue absorbing liquid as the batter sits. If it becomes too thick before you’ve finished cooking, stir in a splash of milk until it returns to a thick but scoopable consistency.
Absolutely. Let the pancakes cool completely, then freeze them between sheets of parchment paper in a freezer bag for up to 3 months. Reheat in the toaster, microwave, or a skillet.
Yes. Fold about ½ to ¾ cup of blueberries or ⅓ cup of chocolate chips into the finished batter just before cooking.
More Oatmeal Pancakes
These are always winners, but so are my banana oat pancakes, my protein oatmeal pancakes, and my oatmeal pumpkin pancakes.
Oatmeal Chia Pancakes (10g protein & 5g fiber)
Ingredients
- 1 ¼ cups milk, any
- 1 large egg
- 1 tablespoon sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon, optional
- 1 cup old-fashioned oats
- 1 tablespoon butter, melted
- 2 tablespoons chia seeds
- ⅔ cup all-purpose flour
- 2 ½ teaspoons baking powder
- Pinch salt, omit if butter is salted
Instructions
Make the batter:
- In a large bowl, combine the milk, egg, sugar, vanilla, and cinnamon (if using). Add the oats to the liquid mixture and mix.
- Let them sit in the bowl for 10 minutes to absorb the liquid. You can't skip this step. Melt the butter, and let it cool while the oats sit.
- Give the oats in the bowl a quick mix. Add the melted butter, chia seeds, flour, baking powder, and salt. Mix to combine the batter, then let it sit for 5 more minutes. You add the chia seeds in this step so they soak up a little of the liquid but not so much that the batter is too thick.
Cook the pancakes:
- Heat a non-stick pan or griddle over medium heat. Once hot, grease it and immediately pour up to ¼ cup of batter per pancake. Always fill the scoop from the bottom of the batter up to pick up the oats that settle.
- Cook the first side for 2 minutes, until the edges begin to look defined and bubbles form on the pancake. Flip the pancakes over and cook the second side for another 2 minutes. Transfer to a plate or a 200F oven to keep warm while you cook the rest.
Serve & Storage:
- Serve these chia pancakes warm, topped with your favorite pancake toppings and syrup.
- Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat pancakes in the microwave for 30 seconds to 1 minute, in a pan, or in the toaster oven.
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Emily says
delicious chia pancakes!!