Chia Seed Pancakes

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Yes it is true I have a new love in my life. I have fallen for Chia seeds. I use the Chia seeds to replace eggs in most of my baking recipes. This weekend I used them in my pancake mix. If you are wondering how Chia seeds affect the taste, they don’t. Your baked goods will still have the same great taste you are used to. The only thing I noticed different about my pancakes and this could be all in my head is the pancakes seem to soak up the syrup more than my usual pancakes. Still they are very tasty pancakes and more filling since Chia Seeds contain fiber.
The Chia seeds I am using now I got from Amazon. My local Ingles carries them also. I think Wal-Mart may carry sell them. You will think they are pricey (I did at first) but I use them a lot. A LOT and I have only used have a bag. They go far.

This is the basic egg replacement how-to for 1 egg:
1 tbsp chia seeds
3 tbsp water
Mix in a small bowl, let set for 15 to 20 minutes for the seeds to absorb the water and gel. I like to call it Chia Goop. You can also make the goop ahead and store in fridge for up to a few days so it is ready when you are ready to bake.

Scratch Pancake Recipe
1-1/4 cup flour
1 tbsp. coconut palm sugar (or regular sugar)
1 tbsp. baking powder
1 tsp. salt
1 egg (replace with chia goop)
1-1/4 cup milk (more or less, depending if you like a thick or thin batter)
1 tbsp. melted butter or oil
1 tsp. vanilla extract

This is what the Chia seeds look like after they gel.

This is what the Chia seeds look like after they gel.

You can also use box mix (I use them a lot, I find the store brands are better than the name brands)
Just add 1 tbsp coconut palm sugar and the Chia goop
Even the complete mixes that don’t call for egg I still add the Chia seed goop. If you don’t want to use the Chia seed, still add an egg to the complete mixes. It just makes a better pancake batter.
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