Whole Wheat Chia Pancakes with Maple Coconut Peanut Butter Sauce

Whole Wheat Chia Pancakes with Maple Coconut Peanut Butter Sauce



  • 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


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.
For the Maple Coconut Peanut Butter Sauce
  1. Combine maple syrup, coconut oil, and peanut butter in sauce pan. Heat, stirring until smooth and heated through. Serve over pancakes.
Source: Recipe from Matt @ TheKitchenOfARunner.com

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