Steel-cut oatmeal, veggie scrambles, avocado toast, green smoothies: weekday breakfasts at our house are basically a rotating cast of these four characters. But once the weekend rolls around, the kids and Adam unfailingly start the PANCAKES chant, and I know it’s time to get out the skillet and make something that feels a little more special. Only problem is that the last time I ate a stack of pancakes topped with syrup, I fell into a food coma that made me want to curl up and binge-watch the Kardashians the rest of the day. We’re talking a major blood sugar crash, and it’s not exactly how I’d choose to spend a beautiful Saturday afternoon. I’ve been on a quest to create a pancake recipe that’s packed with protein and fiber – one that will satisfy our cravings for an indulgent brunch, but that will actually power us through the rest of the morning feeling ready to embrace the weekend. Read on for my new go-to pancake recipe that checks all these boxes and can be whipped up the night before.
photos by Ashleigh Amoroso
I’ve only recently embraced the importance of protein at breakfast. I used to eat really wimpy breakfasts like a grapefruit or smoothie (without protein) because I was trying to keep it “light,” and then I’d wonder why I’d feel tired and grumpy by 10am. Now I make sure to get some healthy fat, fiber, and protein in my breakfasts, and I’ve noticed that I feel so much more energetic and my mood is more even-keeled all morning.
Eggs are definitely my breakfast go-to, but eating them every day can get a little boring. However, mixed into pancake batter along with fellow protein powerhouses greek yogurt and chia seeds, they’re transformed into a guilt-free treat that’s perfect for weekend brunch and easy enough for a school morning.
Would you believe that this batter is even better when you mix it up the night before and let it hang out in the fridge until morning? The chia seeds have time to fully “bloom,” resulting in a fluffier, lighter texture that cooks up into those Instagram-worthy pancakes that you can stack a mile high.
This recipe is great to use as a basic template with endless possibilities: sub blueberries for mashed bananas, add chocolate chips (um, antioxidants), or make them cozy for fall with a few sprinkles of pumpkin pie spice. Read on for the recipe, and let me know in the comments if you give these a try!
- 1 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 2 tbsp chia seeds
- 2 eggs, lightly beaten
- 3 tbsp maple syrup
- 1 cup whole milk greek yogurt
- 1/2 cup milk or almondmilk
- 1 teaspoon vanilla
- coconut oil for greasing pan
- 1/2 cup frozen blueberries, plus more for topping
- optional toppings: greek yogurt, berries, & syrup
- In a mixing bowl, whisk flour, baking powder, cinnamon, salt, and chia seeds. Add eggs, maple syrup, greek yogurt, milk, and vanilla, and whisk just until mostly combined - it's okay if there are some lumps, but you don't want to overmix. Let sit for at least 30 minutes and up to overnight so the chia seeds can bloom.
- When ready to cook, heat a skillet over medium-high heat. Add enough coconut oil to coat the entire bottom of the pan. Test the heat by sprinkling a drop of water on the pan - if it sizzles, it's ready to go. Use an ice cream scoop or a 1/4 up measuring cup to drop batter onto the hot coconut oil. Immediately drop a few blueberries onto each pancake.
- When the first side is golden brown and you see bubbles formed on top of batter, flip and cook another minute or two until pancakes are cooked through. Transfer to a plate and top with greek yogurt, berries, syrup, or whatever you love (Phoebe votes for whipped cream.)