homemade pancakes – Sweet Heat Chefs

That ah-ha moment when you serve this at the breakfast table will be all the redemption you need. Once they taste the fluffy, sweet & tartness of these pancakes they will not know there is a hidden secret ingredient PACKED full of nutrients, Chia Seeds.

Chia seeds carry the omega-3 fats our bodies need.
Chia seeds have more omega-3’s than salmon and they also contain a fat called omega-6. Both of these “good” fats help regenerate cells in our bodies and regulate processes of our bodies. Our bodies themselves do not make these fats and that is why it is essential to eat them daily.
They have 11 grams of fiber per ounce! That is 42% of your recommended daily allotment in just 1 ounce.
Chia seeds are full of calcium too, 3 times MORE than skim milk!

I could go on about all the benefits, but I think you get the idea. Eggnog is one of my favorite drinks this time of year, I have yet to make my own, but I try to put it into everything during the season it is around. My husband absolutely HATES the stuff, so I am limited somewhat. BUT since he is at work, I am playing in the kitchen, shakin’ my groove thang to Dominic the Donkey (no I’m not Italian) and drinking my coffee! There is nothing better today…

These pancakes and nutritious, sweet, tart and beautiful to look at. They are easy to make ahead and refrigerate for Christmas morning. All you have to do is get up and cook them while listening to some relaxing Christmas Music or some soothing jazz!

This recipe yields approximately 16-18 pancakes give or take.

INGREDIENTS:

3 cups all-purpose flour
7 teaspoons baking powder
1.5 teaspoon salt
1 tablespoon white sugar
1.5 cups eggnog
1 cup milk
2 eggs, beaten & room temperature
1/2 teaspoon pure vanilla extract
pinch of cinnamon
2 tablespoons strawberry jam (I use my homemade jam, use a good quality one for this recipe)
3 teaspoons Chia Seeds
Butter for cooking with

DIRECTIONS:

In a large bowl, sift together the flour, baking powder, salt and sugar; then sift again into another bowl. The second sifting creates a fluffier pancake.
In a small bowl or measuring cup, beat the eggs and add vanilla and pinch of cinnamon to it.
Make a well in the center of the flour mixture and pour in the eggnog, milk, egg mixture; mix until combined (no need to over do it)
Add strawberry jam and Chia seeds and stir until just combined.
Heat 1-2 teaspoons of butter in skillet and brown it, if you want the method for browned butter click here.
Once browned and ready to go add 1/4 cup of batter to skillet and cook until golden brown on both sides. Wipe out pan after each batch with a paper towel adding fresh butter to the pan for the new batch. Repeat until desired number of pancakes are reached.
Drench or drizzle your strawberry jam over the top. I heat mine up for about 30 seconds in the microwave prior to the pancakes being completed.
Garnish with some cranberries or blueberries or strawberries.