Breakfast & Brunch, Fruit

Rye & Blueberry Pancakes with Chia Seeds

May 16, 2013

Happy Thursday!

Today is a good day.  I can’t believe that my little baby boy is already over 7 months old.  He’s eating finger foods, like broccoli and beans.  He absolutly loves to stand (assisted of course).  And he’s literally seconds away from crawling all around the house.  He takes “swimming” lessons every week and it’s the cutest thing seeing him splash around in the water.  He moves all around his bed at night, and has started sleeping on his side.  I’m sure you could tell // I’m obsessed with this little man!

In un-related news, I’ve been really into making special breakfasts for Steve and I.  If I don’t make the usual over-medium eggs, I love trying out new pancake and waffle recipes.  When I was in the mood for healthier, but still thick and delicious, pancakes, I turned to my Blueberry Multigrain Pancakes.  I played around with the recipe and came up with these Rye & Blueberry Pancakes with added Chia Seeds.  These pancakes are filled with good-for-you-ingrediants // Rye Flour, Whole Wheat Flour, Egg Whites, Blueberries, and Chia Seeds.  I love when I can enjoy a big stack of pancakes and not feel guilty after.  Score!

Rye & Blueberry Pancakes with Chia Seeds
For Printable Recipe, Click here!
Makes: About 15 Pancakes, Approximately 5-inches in diameter
½ cup Whole Wheat Flour
½ cup All Purpose Flour
¼ cup Rye Flour
1 tablespoon Baking Powder
½ teaspoon Salt
2 Egg Whites
3 tablespoons Olive Oil
2 tablespoons Honey
1 cup Milk
1 teaspoon Pure Vanilla Extract
3 tablespoons Cia Seeds
About 1 cup Fresh Blueberries
Fresh Blueberries, for Topping
Pure Maple Syrup, for Topping
Preheat the oven to 200 degrees F.  Line a baking sheet with parchment paper or a silicone mat.  Place the baking sheet in the oven.  The oven is used to keep the finished pancakes warm while cooking the others.
In a small bowl, whisk together the wheat flour, all purpose flour, rye flour, baking powder, and salt.
In a large bowl, stir together the egg whites, olive oil, honey, milk, and vanilla.  Add the dry ingredients, and chia seeds, and stir until fully incorporated.  Carefully stir in the blueberries. 
Lightly oil a skillet, griddle, or frying pan and place over medium heat.  When the pan is fully heated, use a large ice cream scoop to scoop up the batter and pour it into the pan (Make sure you are scooping enough blueberries up in each scoop).  Cook until bubbles form in the batter and then flip the pancake.   Continue to cook until lightly browned on both sizes.  Place the pancake on the baking sheet in the oven to keep warm.  Repeat with the remaining batter. 
To serve the pancakes, place a few blueberries on top of your stack of pancakes and drizzle with maple syrup.  Enjoy!
Recipe adapted from Annie Eats, who adapted it from Smitten Kitchen

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  • Melissa Maruca May 17, 2013 at 4:09 pm

    Yummy! These look taaasty and healthy!

  • Amy @swiss miss in the kitchen May 19, 2013 at 7:07 am

    Oh wow… these pancakes look fantastic!! So light and fluffy! I’m sure they tasted heavenly!!
    xox Amy

  • nessa May 19, 2013 at 1:28 pm

    Yummy!

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