Saturday Morning Pancakes

5 from 1 reviews


  • 1 1/3 cups warm water
  • 2 tablespoons white chia seed meal
  • 1/4 cup melted honey
  • 3 tablespoons melted palm shortening
  • 2 teaspoons vanilla extract
  • 2 cups Bob’s Red Mill AP GF Flour or Gluten-Free Flour Blend (see page 39)
  • 1/2 heaping teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda


  1. Preheat oiled griddle to 350-375 ̊F.
  2. In a large mixing bowl whisk together water and chia seed meal. Set aside
  3. -3 minutes to thicken.
  4. Whisk in honey, shortening, and vanilla extract. Add flour and salt and whisk until smooth. Add baking powder and baking soda. Whisk just until incorporated.
  5. Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch
  6. pancakes. Cook until bubbles appear and begin popping on surface.
  7. Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle


Batter may be prepared in a blender. Simply add all ingredients to blender container except for baking soda and baking powder. Blend until smooth. Add baking soda and baking powder and blend just until combined. Pour batter from blender container for perfectly round pancakes.

Recipe Card powered byTasty Recipes
Shopping cart
There are no products in the cart!
Continue shopping