Whole-grain Pancakes with Chia and Flax Seeds

• 1 ¼ cups whole wheat pastry flour
• 1 tsp. baking powder
• ¼ tsp. sea salt
• 1 ¼ cups buttermilk
• 1 large egg
• 2 Tbsp. plus 2 tsp. coconut oil, melted and cooled, divided
• 2 Tbsp. maple syrup
• 1 tsp. pure vanilla extract
• 1 Tbsp. chia seeds
• 1 Tbsp. flaxseeds

1. In a large bowl, whisk together flour, baking powder and salt.
2. In a separate medium bowl, whisk together buttermilk, egg, 2 Tbsp. coconut oil, maple syrup, vanilla, chia seeds and flaxseeds until blended.
3. Pour buttermilk mixture into flour mixture, and stir until evenly mixed.
4. Oil a cast-iron griddle or large nonstick skillet with remaining coconut oil and heat over medium heat until hot.
5. Ladle about ¼ cup of the batter onto the griddle and cook about 5 minutes or until bottoms are golden brown.
6. Flip and cook 3 to 4 minutes longer, until pancakes are cooked through.
7. Top with a light drizzle of warm maple syrup and plenty of fresh fruit.  Serves 4.

Taken from Whole Foods