Chia Seed Pancakes

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Chia Seed, Banana & Oatmeal Pancakes

Home sweet home.


We will have lots of firsts in our new home in the upcoming year.  There is something about the first pancakes on the deck on a sunny summer morning that makes a new place feel like home.  My boys have been on a pancake kick lately.  I typically make my family’s buttermilk pancake mix with the addition of oatmeal and mashed bananas for some added nutrients and to make the hotcakes tender.  After the recent purchase of a bag of Trader Joe’s chia seeds, I now also add a tablespoon of chia seeds to the pancakes.  It is such an easy, subtle way to add more fiber, omega 3’s and protein to our diet.

Both of my boys devour these nutrient-loaded banana-oatmeal-chia hotcakes, typically with peanut butter and a splash of syrup.  I like to top mine with almond butter and berries {logan, marion, black or raspberry!}, and a drizzle of pure maple syrup.  You can use whatever berries are in season, and even frozen ones work.  We now live right by a “blackberry hill” which make the perfect pancake topper.

*These days I omit the sugar in my waffles and pancakes because I’ve found that they are plenty sweet once you add syrup, berries, jams and/or whipped cream.

Chia Seed Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4+
My boys devour these nutrient-loaded banana-oatmeal-chia hotcakes, typically with peanut butter and a splash of syrup, while I like to top mine with almond butter and berries.
  • ½ cup whole wheat flour
  • ½ cup flour
  • 1 cup whole oats
  • 1 Tbsp chia seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Dash of salt
  • 1 cup buttermilk
  • ½ tsp vanilla
  • 1-2 bananas, mashed
  • 1 egg
  1. Mix the dry ingredients.
  2. Stir in the wet ingredients until just mixed.
  3. Cook the pancakes on a griddle at medium-high heat.
  4. Once bubbles start to form on top, flip the pancake and cook until both sides are golden.
  5. Serve with berries, jam, almond {or peanut} butter and maple syrup.

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