Blueberry Pancakes

Ingredients

• Chia seeds

  dried

  1 tbsp or 12g

• Water

  2 tbsp or 30g

• Water

  ⅓ cup or 79g

• Gluten Free All Purpose Flour

  Baker Josef's

  ¼ cups or 30g

• Grade A Low Fat Yogurt, Plain

  Green Valley Organics

  255g

• Blueberries

  frozen, unsweetened

  1 cup, unthawed or 155g

• Olive oil

  2 tbsp or 27g

• Granulated sugar

  white

  1 tbsp or 13g

• Baking powder

  low-sodium

  1 tsp or 5g

• Baking soda

  ½ tsp or 2g

• Salt

  table

  ¼ tsp or 2g

Directions

1. Grind chia seeds in coffee grinder. Keep in mind that 1 tbsp of whole chia seeds will produce almost 2 tbsp of ground. So, add less than 1 tbsp of whole chia seeds to produce enough to measure out 1 tbsp of ground chia seeds.
2. Add 1 tbsp ground chia seeds and 2 tbsp water to small bowl and beat with a spoon to create an egg-like texture.
3. Place all dry ingredients into a medium-sized bowl and mix until well blended, then add chia mixture, yogurt, frozen blueberries, and 1/3 cup water. *Optional : Add frozen blueberries after batter has been poured into the pan to place them wherever you'd like within the pancake or to create a fun shape. Get creative!
4. Beat until well well blended, then pour half or 1/3 of the batter into a greased pre-heated frying pan on one notch below medium heat. *Optional : If batter is too thick, try adding another 1/3 cup of water.
5. When edges become dry and center becomes firm and creates tiny holes of bubbles, check the under side for desired color and flip when ready.
6. The under side will cook a bit faster than the top side did, so check the color underneath to view the top side occasionally until cooked to desired amount.
7. Repeat these steps until all the batter has been used. Serve immediately.