Oats and Flaxseed Meal pancakes with Chia Seeds

Oats chia flex pancakes

I found this recipe on a random Self magazine at the doctor’s office. I was pretty skeptical but I decided to give it a try today. Here is the original recipe.

Before I even start telling you these dense, filling, stick-to-your-ribs pancakes are actually tasty, please know that this is a healthy breakfast choice rather than a substitute to the traditional pancakes. There is NOTHING like light, fluffy and full of gluten pancakes! Can’t substitute that. Although these cakes are probably not a low-calorie breakfast they’re full of nutritious and ‘better for you’ ingredients. And they’ll keep you satisfy for a long time. I ate them with honey instead of maple syrup and it was delicious.

Here is my version of the original recipe.


  • 1 cup quick oats
  • 1 cup non fat plain Greek yogurt
  • 2 eggs
  • 2 teaspoons chia seeds
  • 2 teaspoons flaxseed meal
  • 1/2 tsp of salt
  • 1 tsp of cinnamon

In a blender or food processor, pulse oats until finely ground. Add yogurt, eggs, and flaxseed meal and process until batter is combined. Lastly mix Chia seeds (don’t blend or process.) I used a old large nonstick skillet coated with oil spray and I cook each pancake individually (only 6 small pancakes per recipe) approximately 1-2 minutes each side.


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