I will never purchase boxed pancake mix again. I guess I shouldn’t say never, because mom life and we always get busy and really need easier options at times. These are super easy to make and fluffy, sweet, and delicious. The ingredients used are almost always in my kitchen (I make sure to have organic frozen blueberries at all times). In fact, it’s our Sunday morning breakfast almost every week!

I started this tradition a few years back. It wasn’t until then that I realized how much BETTER homemade pancakes are.

You can omit the chia seeds for a less textured pancake. But I am all about that texture and extra crunch. I also like to add healthy fats whenever I can. My kids gobble them up with and without the chia seeds!

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Homemade Blueberry Chia Whole Wheat Pancakes



Makes 22 pancakes




  • 3 cups sprouted whole-wheat flour
  • 1/3 cup coconut sugar (or brown sugar or cane sugar)
  • 2 tablespoons ground cinnamon
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 eggs, whisked
  • 2½ cups unsweetened almond milk
  • 4 tablespoons ghee, melted (or regular butter)
  • Blueberries, set aside
  • Chia seeds, set aside
  • Coconut oil, set aside



1. Sift together the first 5 ingredients in a large mixing bowl and set aside.

2. To the dry ingredients whisk in eggs and almond milk until smooth.

3. Whisk in ghee until batter is smooth.

4. Heat a flat griddle pan on the stovetop over medium heat.

5. Once the pan is heated, coat with coconut oil and pour ¼ cup pancake batter onto pan. Repeat this 3 times until 4 pancakes are cooking (or if you have a larger griddle pan, cook as many pancakes you can fit).

6. At this point, if you don’t stir in the blueberries or chia seeds, drop as many blueberries and chia seeds on top of each pancake before you flip them.

7. Once you see bubbles forming on the pancakes, they’re ready to flip. This may take anywhere from 2-4 minutes depending on your stovetop.

8. Flip each pancake and cook an additional 2-4 minutes, or until batter is cooked throughout.

9. Repeat #’s 5-8 until all of the batter is cooked.



  • If you’d like to add protein powder to these, I recommend a vanilla whey, like this plant-based organic vanilla protein powder.. You can use 2 cups of whole-wheat flour and 1 cup of protein powder. If the batter appears too thick, add additional milk until desired consistency is reached.
  • You can stir in chia seeds and blueberries to the batter if this is easier. I personally like to put the blueberries and chia seeds on the raw side of the pancakes as they’re cooking on the skillet. I do not measure how many I use. I do, however, load them on!
  • The recipe I posted is doubled (I have 2 boys and my husband who all love to eat, along with myself – duh!), and this made 22 pancakes total.
  • These freeze great – so, I say go ahead and make this many. Keep them in the fridge for up to 3 days  or store them in the freezer for up to 2 months.



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