Deb's Favorite Pancakes

Deb is my in-lawed mother, as in the law says she’s my mother because I married her son, its all very complicated. This recipe is for her favorite pancakes, well…actually…Deb hasn’t ever had these pancakes, but if she did they would be her favorite. How do I know this? Because they contain two of her favorite things, two ingredients she has on a daily basis (and no, one of them isn’t coffee, but good guess). Two ingredients she travels with, two ingredients she dreams about all night and wakes up in the early morning light to consume. Two ingredients that she whispers softly to, “You complete me.” Two ingredients she wants to be buried with…ok so maybe I exaggerate a little but she eats them everyday people, there’s a deep connection. And these ingredients are…Chia seeds and Greek Yogurt.


Maybe you are not familiar with these foods, maybe you should try them, maybe you know everything there is to know about them and I’ve insulted your intelligence, either way they are an excellent addition to your weekend morning ritual. Deb’s daily duo adds a rich and slightly crunchy texture to the traditional pancake, an excellent way to get your daily dose of calcium and omega-3. Top with bananas and blueberries and REAL Maple Syrup and be catapulted into your sweatpants wearing Sunday.


Little Debbie’s Pancakes
Makes Approx. 8-4 inch cakes
Serves 2-3

1 cup white whole wheat flour (King Arthur brand can be purchased at most Grocery stores)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup Chia Seeds (can be purchased in most health food stores)
1 cup Greek Yogurt, honey flavored (again, available in more grocery stores)
1/2 cup milk (whatever you have in the fridge, I used soy)
1 egg, lightly beaten
2 Tablespoons butter, melted

In a medium sized bowl whisk together the flour, baking powder, baking soda, salt and Chia seeds. Add in the yogurt, milk, egg and melted butter. Stir until just combined*. Heat a skillet to medium, when hot coat pan with butter and drop approx. 1/3 cup batter per cake into the skillet. Spread out the batter evenly with a rubber scraper. When the batter begins to puff up and the bottoms are golden brown, flip them. Cook on the other side until golden brown. Repeat with the rest of the batter.

*This batter is thicker than a traditional pancake batter. Its consistency is between a drop biscuit and pancake batter; if you’d like it a little thinner add a little more milk.