Raspberry Chia Seed Pancakes

September 4, 2013

There are things in life you think will never let you down and when they do, it’s so much more disappointing.  Unfortunately, this is me with any sort of technology 99% of the time.  You get something brand new and shiny and think “We’ll be BFFs until I’m sick of you and choose to replace you”, but they always turn on me first.  I’ve especially had terrible luck with phones – I drop them, kitties chew on them, I accidentally set them in a glass of wine.  Happens.  Right? But I was determined to never let it happen to me again and have kept my phone in pristine, beautiful condition.

Raspberry Chia Seed Pancakes

Until today.  Out of no where, my precious baby decided to go the way of a brick and just turned off,  full battery and everything, never to turn on again.  I’m six months away  from my contract being up, so I spent many, many hours in the Verizon store.  If anything, I had something in my life I could truly, really rely on to turn to in these dark times. Enter: Pancakes.

Raspberry Chia Seed Pancakes

Pancakes are always amazing, always trustworthy, and always adaptable to any situation.  My local grocery store had raspberries on ridiculous sale, so I may have bought like 10 quarts.  Okay. I did buy 10 quarts.  My trusty chia seed pancakes were there for me in my time of need, and I know they’ll be there in the future.  The base recipe I used here is my overall 2nd most popular recipe (#1 is my cheesecake rangoons) and I’m constantly hearing how much people love them.  No surprise, I love them too and they’re Josh’s favorite ever.

Raspberry Chia Seed Pancakes
Serves: 5

  • 1 ½ c white whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • 2 tbsp chia seeds
  • Juice of 1 lemon (optional, adds a buttermilk-like flavor)
  • 1 tsp vanilla or raspberry extract
  • 1 ½ c unsweetened almond milk (or other milk)
  • 6 oz raspberries

  1. Heat griddle to 300°F or a nonstick pan to medium heat, just lightly cooler than you’d normally cook pancakes at.
  2. Whisk together all dry ingredients (flour through chia seeds) Add the lemon juice, extract, and milk until almost combined.
  3. Mash raspberries well and stir in. Let set for approximately 5 minutes to let chia seeds gel slightly.
  4. Spritz your pan with nonstick spray and pour batter by ~1/3 c onto the pan. These pancakes wont form bubbles on top, so flip after a few minutes when the bottoms are golden brown and cook an extra approximately 2 minutes. Makes 10 pancakes
  5. Serve and enjoy.

I found it unnecessary to remove the raspberry seeds – you can’t even tell they’re there. Push through a sieve you’re bothered by them.
Based on my original chia seed pancakes

Nutrition Information
Calories: 230 Fat: 5g Carbohydrates: 41g Fiber: 11g Protein: 8g


Tagged with:

    Joanne Sep 06, 2013

    Pancakes always seem to make life better. Especially fruity pancakes!

    UGH to the phone woes. I’ve been there and it’s NOT fun.

    Pamela @ Brooklyn Farm Girl Sep 06, 2013

    Sorry to hear about your phone! But what your phone doesn’t have is a kind loving heart like these pancakes do! Looks delicious!

    Annie @ Natural Sweet Recipes Sep 05, 2013

    Ooooh, those look so good! I just posted a raspberry pancake recipe last week. We got to get in our raspberry treats as much as possible now, right? Fall is just around the corner. 🙂 These look delicious!

    Christine @ 24 Carrot Kitchen Sep 05, 2013

    I love the photo with the syrup dripping down. I have seen lots of raspberries in the stores – I will have to try these.

      Kelly Sep 05, 2013

      Let me know what you think! I’m pretty powerless against any photo that has syrup dripping down the side, too — something about it just makes everything look so crazy delicious.

      Kelly Sep 05, 2013

      Thanks, Nicole. Pancakes will always get me through the toughest of technology issues 😉

    cleaneatingveggiegirl Sep 04, 2013

    These sound amazing and SO easy to make…my kind of recipe. Do you know if milled chia seeds would work just as well?

      Kelly Sep 04, 2013

      I’ve honestly never worked with mill chia seeds — do they gel up like whole seeds? The batter essentially develops “chia eggs” when you let it rest for a few minutes. 1 tbsp is used to make one chia egg (in combination with the milk), so I’d say you want to adjustt the actual amount of milled chia to whatever the Google-machine suggests for a milled chia seed egg.

    makingthymeforhealth Sep 04, 2013

    Yum! I love a pretty stack of pancakes. Beautiful and so reliable. 🙂
    That’s so funny that your cats chew on your phone! My dog doesn’t even do that.

      Kelly Sep 04, 2013

      Peter will chew on anything that I’m holding on to, especially if it’s metal or plastic. His favorites are phones and the corners of laptops — I think I just have a naughty kitty!

    Abbie @ Needs Salt Sep 04, 2013

    Oh my goodness! These pancakes look amazing. I love chia seeds and I especially love incorporating them into anything and everything imaginable.
    Man, I wish my grocery store would put raspberries on sale! They are always so pricey.
    I hope you have better luck with your new phone! 🙂
    Pinning these gorgeous pancakes. <3

      Kelly Sep 04, 2013

      I think they just don’t know how much produce to order… a couple times a year they’ll have a random item be ridiculous cheap. I bought quarts of strawberries for $0.15 each this time last year — it was glorious! Thanks, Abbie.

    Em @ Love A Latte Sep 04, 2013

    I have all the ingredients for these at home – they just might HAVE TO BE DINNER TONIGHT!!! OMG pancakes make everything better! Recipe looks delicious – love that chia seeds are involved. Good luck with your phone!

      Kelly Sep 04, 2013

      thanks, Em! I wish I had discovered chia seeds much earlier in life. They someone make pancakes even more amazing

    Tara Sep 04, 2013

    Sorry to hear about your phone! That happened to me, but I was lucky because it was the day before the iPhone 5 came out.

    Raspberries are one of the few berries that I love. Actually, I love all berries except blueberries.

    These pancakes look ahhh-mazing!

      Kelly Sep 04, 2013

      That’s pretty good timing! Thanks Tara