Flax, Chia, and Oatmeal Pancakes

January 23, 2015

These pancakes are a moment I look back on with great regret. I’m in the midst of a great banana kick. Like a 2 bananas a day habit that I just can’t shake. When I made these last Saturday morning, I only had 1 banana left. My choices were A. slices it up and put it on the pancakes (looks pretty, tastes even better) B. ration it throughout the day or C. peel it with the intent of slicing, and instead inhale the whole thing without even realizing. Obviously I went with C, because I’m a well-rounded human being who definitely has self control.

Flax, Chia, and Oatmeal Pancakes @hiddenfruitnveg

These pancakes have the perfect texture to go with slices bananas, too. Nutty, multi-grain flavor like you’d get from a restaurant pancake, only there’s not really nuts in them. The flax adds a nice nutty flavor and texture, though you could top with some toasted pecans if you’re feeling fancy.

Flax, Chia, and Oatmeal Pancakes @hiddenfruitnveg

Josh had a migraine when it came time to photo these (and eat them — so I may or may not have eaten his, too. I definitely stole his Field Roast breakfast sausage off of his plate), so the photos are a little meh. So I guess that’s reason enough to make these again and top with bananas! I’m well stocked now: I bought 10 yesterday. But there’s only 8 left. JK. 7. BTW, does anyone else get migraines? Josh’s are pretty incapacitating, I’d love if anyone had any tips! He normally takes some pain killers, maybe some caffeine, and takes a nap on our super amazing sleeping couch. Sadly, pancakes are not a migraine cure.

Flax, Chia, and Oatmeal Pancakes @hiddenfruitnveg

4.6 from 5 reviews

Flax, Chia, and Oatmeal Pancakes
Prep time: 
Cook time: 
Total time: 

Serves: 9 pancakes

  • 1 c white whole wheat flour
  • 1 c old fashion oats
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp chia seeds
  • 1 tbsp ground flax (I used golden)
  • 2 tbsp agave nectar, maple syrup, or honey
  • 1 tsp vanilla extract
  • 2 tbsp melted butter or coconut oil
  • 2 c milk, not too cold or the butter/oil will harden (I used unsweetened almond milk)

  1. Preheat a griddle to 300 degrees C or a heat a nonstick skillet over medium/low heat.
  2. Stir the flour, oats, baking soda, salt, chia seeds, and flax until well mixed. Add the remaining ingredients and stir until just combined.
  3. Let rest for 5 – 10 minutes to allow the chia to gel slightly and the oats to get a little soft.
  4. Spritz your griddle with nonstick spray. Pour batter by the ¼ c onto the griddle.
  5. Cook for about 5 minutes before flipping — the edges should look set and the spatula should easily slide under to flip. Cook an additional 3 minutes, until golden brown.
  6. Serve topped with maple syrup, bananas, pecans — whatever your favorite toppings are.

You can shave off 50 – 70 calories by swapping the butter for more milk, but the pancakes are much more luxurious with a little added fat. Nutritional estimate is using unsweetened almond milk.
9 grams of fiber! That’s about ⅓ of the dairy recommended amount. Great start to the day.

Nutrition Information
Serving size: 3 pancakes Calories: 350 Fat: 13 Carbohydrates: 54 Fiber: 9 Protein: 9



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    zoe Jun 16, 2016

    hi kelly, i am not a usual commenter on the many recipe blogs i frequent, but this one… i had to! i just discovered your site when looking for some pancakes to go with a lemon juice + zest greek yogurt topping (i’ve been craving lemons) and you are already my favorite. i love how unpretentious your site is and how simple the recipes are. i quartered the recipe here because i was making it only for myself and made the lemon yogurt topping (1/4 c greek yogurt plus ~1.5 tbsp lemon juice and the zest of ~1/4 lemon) while the mixture rested. these were SO easy and by far the best pancakes i’ve ever had. combined with the topping they were the best pairing ever. thank you so much for this recipe, i am sure it is not the last of yours i will be trying. cheers! zoe

      Kelly Aug 26, 2016

      Hi Zoe, I’m seeing this post a little late (2+ months later!) but I very much appreciate your kind words and I’m glad you enjoyed the recipe 🙂

    Brigitte Mar 28, 2016

    Everytime i look up some recipe on vegan or healthy website the comments are , food looks good they talk about the picture but you really don’t know if it is good …so that doesn’t help me to know….well I cooked your pancakes yesterday for Easter ……I added 1 ts cinnamon , 1 grated apple . Your recipe rock so so so good and moist not dry at all ….the batter is quite thick so I added 1/4 cup more almond milk . You have to spread the batter with the back of a spoon in the pan . But what I like is the batter is not thin so you can make 3 little pancakes in a big skillet .my family loved it. Thank you !!!!
    Now this is a review that can help someone pick your recipe over another website…
    Happy Easter everyone

      Kelly Mar 30, 2016

      Thanks for your great feedback!

    lisa Mar 16, 2016

    So yummy!!! Made with dark maple syrup and butter. Great and filling

      Kelly Mar 17, 2016

      Glad you like it, Lisa!

    Vince Mar 02, 2016

    Hi Kelly, the reason Lily had bitter pancakes is because there was some confusion over baking powder verses baking soda. You correctly listed baking powder in your ingredients list, but you accidentally listed baking soda in your instructions. I once or twice screwed up a recipe with before, it jumped out at me when I reviewed your recipe. A tablespoon of baking soda would indeed make Lily’s pancakes inedible. I did my own slight modifications to the recipe. I dropped the chia and added more golden flax, used sunflower oil as my fat and I’m not a vegan so I threw in a duck egg for protein. They came out quite nice!

      Kelly Mar 17, 2016

      After Lily’s comment, I tried them both ways and thought they were very similar. It’s a big enough recipe that, for me, it doesn’t have any impact. I’ll make a note though. Glad you liked them.

    Lily Dec 22, 2015

    Sorry, meant to specify you wrote “tbsp” for the baking soda. I think that’s where the bitterness came from. It seemed like a lot but I thought maybe it was reasonable because there isn’t egg.

    Lily Dec 22, 2015

    Well, these were 100% inedible. They were so bitter that I had to spit them out. I’m guessing what went wrong is that I read “tbsp” as tablespoon for the baking soda and you meant to type “tsp.” But when I see the letters “tb” I register tablespoon and move on. Perhaps you can fix this for future readers. No one should have to know the misery of a 2-yr-old waiting as patiently as possible for their pancake breakfast, only to watch it being dumped into the compost bin. So sad.

      Kelly Jan 18, 2016

      Hmm, I’m not sure what went wrong for you, Lily! I’ve personally made the recipe as written on several occasions and I’ve gotten many comments on social media and via email from happy pancake eaters. You’re probably put off from the recipe now, but consider if you made any other substitutions, like leaving out the agave nectar or the butter/coconut oil — both will have a negative impact on the taste. I would also recommend checking your flax, as that can get VERY bitter if it’s expired. I keep mine in the freezer and it’s still only good for a couple of months.

    Joanne Jan 25, 2015

    Well at least you have self control around BANANAS. 😛 There are worse things. These are fluff central!

    cheri Jan 24, 2015

    love the way these look, I bet they are delicious!

    GiGi Eats Jan 23, 2015

    I would like a stack of 12! 😉

    Em @ Love A Latte Jan 23, 2015

    Without a doubt I will be making these this weekend!