Chia Oat Pancakes with Pistachio Honey Butter

Cooking breakfast for people might be my favorite way to entertain. There's nothing like enjoying a relaxing morning with a hearty breakfast and a cup (or four) of coffee.

Notes: Pancakes are delicious, but can run out on you energy-wise. But mix some oats in the flour and you'll have something a bit more substantial.

I have joined the chia bandwagon. Why, yes, I do mean the seeds that you use to grow those humorous grassy pets. It turns out chia seeds are a superfood: they have tons of calcium, iron, zinc, and potassium. That's a lot of vitamins! They don't really taste like anything and you can add them to anything you make. I put them in my museli in the morning.

My BFF who was enjoying pancakes with me has never been a fan of maple syrup. I decided to whip up the honey butter as a topping replacement.


Ingredients:
Pancakes (makes about 10 pancakes):
3/4 cup quick oats
3/4 cup of "instant" pancake mix (recipe here)
1 teaspoon cinnamon
1 tablespoon chia seeds
1 egg
1 cup of milk
2 tablespoons butter plus more for the pan

Pistachio Honey Butter:
2 tablespoons of butter
1 tablespoon crushed pistachios
1/2 tablespoon honey

Directions: Melt the two tablespoons of butter for the pancakes and allow it to cool completely. Mix it with the milk and beaten egg in one bowl. Add the pancake mix, oats, chia seeds, and cinnamon in another bowl. Mix the wet ingredients with the dry. 

Heat a skillet and rub it with butter. Wipe the excess butter off. Ladle the batter into the pan. When large bubbles rise to the surface and burst, flip the pancake over. Cook for about 30 more seconds. 

For the pistachio butter, allow two tablespoons of butter to soften. Mix crushed pistachios, honey, and butter together in small bowl. 

Photograph by Shelly!

Serve and enjoy!