Fluffy chia oatmeal pancakes that are super easy to prepare and tasty to eat. Made with spelt milk (see substitutions below), oats and whole wheat flour, these pancakes are a morning dream.
This recipe goes to all the pancake lovers out there. Growing up, we always made my region’s traditional pancakes, called Crepes. They are super delicious and versatile; however since ‘discovering’ the American pancake version (that goes way back in time), we’ve somewhat changed our preferences. Now, we make the American version at least once a week. They are fluffier, softer and easier to flip. Plus the bubble-like texture of baked pancakes allows for easier absorption of toppings. They just blend together so naturally – almost like honey and honeycomb.
As my little boy is adjusting to kindergarten, we often bake pancakes when I pick him up from school after work. Being together in the kitchen allows us to decompress while enjoying each other’s company and snacking on some fruit or nuts (kids always seem to come home hungry after school, don’t they?). I’ve noticed that being together in the kitchen allows him to let go off the pressure from those early adjustment weeks. We chat and I learn about his day and the ups and downs he had at the new place. That makes overcoming fears and anxiety much easier for us.
PANCAKE BATTER & QUANTITIES
Do not be surprised if your pancake batter gets thicker over the course of making the pancakes. That’s because oats absorbs the liquid and thus batter becomes thicker (totally natural). It does not affect texture and taste at all. This recipe makes between 6-8 pancakes on the smaller side. As we love to eat as freshly cooked as possible, I usually make smaller pancake quantities than the average eater. If you are feeding a bigger crowd though, you might want to double (or triple) your batch.
A recipe is never ‘’our’’ recipe if we do not interchange a thing or too (or that’s just me). There are a few substitutions I’ve tried so far and they all turned wonderfully delicious:
Milk: I usually use spelt (Dinkel) milks for pancakes, but sometimes interchange with Oat milk or Coconut milk. I’ve tried Soy milk, but batter texture seems way too thicker for my taste preferences. Another reasonable substitution is good old cow’s milk (preferably organic).
Seeds: I’ve interchanged chia seeds with flax seeds while keeping quantity the same.
What I love about American pancakes is that the bubble-like texture of the baked pancake allows for liquid-y toppings to blend so well. Favorite toppings of mine include:
- Honey (see organic on amazon)
- Fresh fruits in season (like strawberries)
- Mix of honey and hazelnut butter (1:1 ratio – best to go for 100% hazelnuts – no sugar on the label)
- Mix of honey and tahini (1:1 ratio – my husband’s favorite)
- Feta cheese (yes!)
- Maple syrup
- Whipped coconut cream* (yes, please!)
*When buying coconut cream, I always consider 2 main things: the coconut percentage and the ingredients. The higher the coconut meat percentage, the creamier your coconut cream will be. I opt for coconut cream that contains only coconut and water (like this one on Amazon) – just read ingredients label.
MORE easy & quick BREAKFAST IDEAS
If you are in need of more breakfast ideas, be sure to check out some of our favorites:
- Fluffy plant based milk pancakes also made with Spelt milk
- Easy wild berry muffins for those times when you need on –the-go snacks
- Healthy apple cake with fresh apples – really, does not need introductions
- Easy raw bliss balls with plums – for snacking or brunch
If you want to read more about our experience with preschool and how our first day went, be sure to check out my Quinoa with mushrooms and dock leaves post. There I share some tips that help us with adjustment period.
Easy Chia Oatmeal Pancakes
- 2/3 cup whole wheat flour
- 1/3 cup rolled oats, (or oat flour)
- 1 large egg, beaten
- ¼ cup brown sugar, unrefined
- 1 cup spelt milk, (see substitution ideas above)
- ¼ cup chia seeds raw
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp olive oil, for greasing the pan
- In a large bowl, mix whole wheat flour, oats (oat flour), sugar, baking soda, baking powder and chia seeds. Combine until well blended.
- Then, make a well in the middle and include the egg and milk and whisk until all is well combined.
- Grease your preheated nonstick pan with olive oil and pour some of the mix (I use middle-sized ladle or 1/3 cup) in the middle. Let pancake batter expand.
- Flip pancake over when bubbles appear on surface and pancake is firm all around (enough for you to flip over). Flip with a wooden spatula (hand crafted in Europe) and cook until other side turns golden. Repeat until all batter is cooked. Serve immediately with favorite topping.