Multi-Grain Chia Seed Pancakes

I hope you were drooling over the pancakes I posted last week.  If not, you really should be.  They were that good!  I'm not a big fan of following recipes to a tee, so this is a combination of several recipes that I customized as I saw fit.  Enjoy!

Multi-Grain Chia Seed Pancakes with Banana and Maple Peanut Butter Syrup

Pancake Ingredients:

1 cup whole wheat flour

1/2 cup all purpose flour

1/3 cup oats (texture is best if you pulse them in a food processor a few times)

1/4 cup cornmeal

1 tbsp cinnamon

2 tsp baking soda

1 tsp baking powder

1 3/4 cups milk

2 tbsp chia seeds

2 tbsp flax seeds

Juice of 1/2 of a lemon

2 tbsp honey

1 tbsp cinnamon

2 tsp baking soda

1 tsp baking powder 

Syrup Ingredients:

1 part natural peanut butter

1 part maple syrup

Directions:

1.  Combine milk, chia seeds, and flax seeds.  Allow this to rest at room temperature for 15 minutes.  The mixture will thicken slightly.

2.  Combine flours, oats, cornmeal, cinnamon, baking soda, and baking powder.  Mix well.

3.  Add honey and lemon juice to the milk mixture.

4.  Gently fold wet ingredients into dry.  Do not overmix.  If the mixture seems too thick, add milk to reach your desired consistency.

5.  Pour 1/3 cup mix onto a griddle heated to 375 degrees.  Cook approximately 2 minutes per side or until bubbling around the edges.

6.  For the syrup, combine equal parts peanut butter and syrup.  Heat on medium power in the microwave for approximately 30 seconds.  Stir to combine.

7.  Top your hot-off-the-griddle pancakes with sliced banana and peanut butter syrup.