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    Home » All-Recipes » Breakfast

    Oatmeal Chia Pancakes with Blueberry Walnut Syrup - V and GF

    Published: Jul 24, 2015 · Modified: Jan 2, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · 8 Comments

    oatmeal chia pancakes with blueberry walnut sauce | VeggiePrimer.com

    How about some fried cake for breakfast covered in syrup? Sounds delicious but not too healthy, right?

    Don’t despair. These oatmeal chia pancakes offer a healthier version of our favorite breakfast indulgence.

    How Are These Pancakes Healthier?

    oatmeal chia pancakes with blueberry walnut sauce | VeggiePrimer.com

    Chia seeds are packed with fiber, high quality protein and healthy fats. They are also rich in nutrients. AuthorityNutrition.com shares 11 proven health benefits of chia seeds, including:

    • Weight management
    • Lowering the risk of diabetes and heart disease
    • Bone health

    The extra fiber and protein in these oatmeal chia pancakes will likely prevent the typical “sugar crash” some folks experience after eating a high carb breakfast. These pancakes will stick with you through the morning.

    Oatmeal Chia Pancakes

    oatmeal chia pancakes with blueberry walnut syrup | VeggiePrimer.comWhile I do love my morning raw oatmeal, every once in a while you need to mix things up a bit. I had a hankering for pancakes. Being a thoughtful mom, I opted for gluten-free so my daughter could have some too.

    Rather than use a pre-made mix, I decide to make them from scratch in my Vitamix. (I’ve noticed a lot of gluten-free pancake mixes tend to have a gritty texture.)

    These oatmeal chia pancakes are moist and nutty. The chia seeds add a hint of crispy texture.

    The blueberry walnut syrup adds just the right amount of protein/fiber-balanced sweetness and warm, gooey goodness.

    oatmeal chia pancakes with blueberry walnut syrup | VeggiePrimer.com
    Print Pin

    Oatmeal Chia Pancakes with Blueberry Walnut Syrup

    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 2 -3

    Ingredients

    Pancakes

    • 2 cups unsweetened almond milk
    • 1 cup gluten free all purpose flour (I use Bob’s Red Mill)
    • ½ tsp. xanthan gum
    • 1 cup old fashioned oats - dry
    • 1 Tbsp. date sugar
    • 1 tsp. baking soda
    • 2 Tbsp. chia seeds
    • 1 Tbsp. unsweetened applesauce
    • ½ tsp. fine sea salt
    • grape seed oil

    Syrup

    • ¼ cup maple syrup
    • 1 cup frozen wild blueberries
    • ¼ cup chopped walnuts

    Instructions

    Pancakes

    • Preheat griddle pan to 375 degrees.
    • Add pancake ingredients (except grape seed oil) to a blender in the order listed.
    • Mix at medium speed until blended. (About 30 seconds.)
    • Lightly drizzle about 1 tbs of grape seed oil on griddle and spread with a spatula or paper towel.
    • Pour pancake batter on griddle – forming pancakes about 4 inches in diameter. (You may need to use a spatula to push the batter from the blender container.)
    • Flip pancakes when bubbles form on top and edges begin to set.
    • Cook pancakes for another 30 seconds or until underside is lightly browned.
    • Place cooked pancakes in a warming dish and repeat until all of the batter has been used. Add more grape seed oil to the griddle if necessary.

    Syrup

    • Combine maple syrup and frozen blueberries in a microwave safe cup and microwave on high for 30 seconds.
    • Stir and microwave for an additional 30 seconds.
    • Add walnuts, stir and spoon over pancakes. (I like to add syrup between each layer of stacked pancakes.)

    Notes

    Batter makes about 9 four-inch pancakes.
    If you do not care for the crispy texture of the chia seeds, you could try blending the chia seeds on high speed with the almond milk prior to adding the other pancake ingredients to the blender.

     Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.


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    Reader Interactions

    Comments

    1. Quantum Vegan (@QuantumVegan)

      September 09, 2015 at 12:26 pm

      These look delicious! I can't wait to try them. I don't have blueberries at the moment, but I'm betting peaches would be just as good! 😀

      Reply
      • Margaret

        September 09, 2015 at 1:20 pm

        Yum! Peaches could be interesting. Let me know how it turns out!

        Reply
        • Quantum Vegan (@QuantumVegan)

          September 11, 2015 at 10:30 pm

          After getting my hands on some fresh figs tonight, I'll be making FIG pancakes in the morning! 😀 Will definitely report back and post to Instagram!

          Reply
          • Margaret

            September 12, 2015 at 9:03 am

            Sounds really interesting! Can't wait to hear how they turned out!

            Reply
        • Quantum Vegan (@QuantumVegan)

          September 12, 2015 at 12:42 pm

          They were DELICIOUS! 😀
          https://instagram.com/p/7h0wghuhw0/

          Reply
          • Margaret

            September 13, 2015 at 8:55 am

            They look delicious! Glad you enjoyed them!

            Reply
    2. camilla

      November 14, 2015 at 10:22 am

      Can it be made without the can than gum??

      Reply
      • Margaret

        November 14, 2015 at 2:14 pm

        I haven't made them without the xantham gum, but you could try one of the substitutes shared in this article: Xanthan Gum Substitutes I would probably try the chia seed approach first... Let me know how you make out! 🙂

        Reply

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    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

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