Fluffy Sour Chia Pancakes

It would be just like me to make the best pancakes ever and not take a single picture.

But these were so good, I had to snap a few post-bite pics and share the recipe.

I was craving sourdough pancakes. Though these aren't as sour as sourdough, they have the right sweetness and tang, combined with goodness of oat, whole wheat, and chia.

Fluffy Sour Chia Pancakes

makes 8

Wet

1 medium banana, ripe

1/3 c. light coconut milk (from a can)

1/3 c. chopped fresh pineapple

1/2 c. unsweetened plain almond milk

1 tsp vanilla extract

Dry

2/3 c. oat flour

1/3 c. whole wheat flour

3 tsp baking powder

1/2 tsp salt

1 tbsp chia seeds

Blend together the wet ingredients.

Mix together dry ingredients in a bowl.

Pour wet mixture into dry. Stir to combine. Let sit for 2-3 minutes to give chia seeds some time to gel.

Heat a pan over med-high heat and spray with coconut oil cooking spray (my new favorite for pancakes and stir fry's)

Scoop by 1/4 cups onto pan.

Flip once you start to see bubbles popping.

I served mine with cinnamon apples, but would be great with maple syrup, fresh berries, or raspberry jam.