Whole Wheat Chia Pancakes with Maple Coconut Peanut Butter Sauce

Ingredients

Pancakes

• 1 1/4 cups whole-wheat flour
• 1/4 cup wheat germ
• 2 tablespoons honey
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon coarse salt
• 1 1/2 cups non dairy milk (I like coconut milk or hemp milk)
• 1/4 cup coconut oil
• 2 large eggs, lightly beaten
• 2 tablespoons chia seeds

Maple Coconut Peanut Butter Sauce

• 1/2 cup maple syrup
• 1/4 cup peanut butter
• 2 tablespoons coconut oil - check here for science-backed health benefits of coconut oil.

Method

For the Pancakes

1. Soak the chia seeds in the non dairy milk overnight to make a “chia gel”.
2. In the morning, whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in chia gel, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water or milk).
3. Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes.