Flaxseed–Chia Seed Pancakes with Bacon
Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.
- 3 tablespoons brown flaxseed, chopped
- 1½ teaspoons baking powder
- Vegetable oil (for skillet)
- Pure maple syrup (for serving)
Mix all-purpose flour, whole wheat flour, flaxseed, sugar, chia seeds, baking powder, baking soda, and salt in a large resealable plastic bag.
Do Ahead: Pancake mix can be made 1 week ahead. Store at room temperature.
Cook bacon in a large skillet over medium heat (or, grill over a campfire over indirect heat, moving to cooler side of grill as needed to control flare-ups) until browned and crisp, 10–12 minutes. Transfer to paper towels to drain.
Meanwhile, whisk eggs and buttermilk in a large bowl, then add dry ingredients, stirring until just combined (some lumps are okay).
Heat a griddle or a large skillet over medium; brush with oil. Working in batches, scoop spoonfuls of batter onto griddle and cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes.
Serve pancakes with maple syrup and bacon.