UGH to the phone woes. I’ve been there and it’s NOT fun.

Thanks, Nicole. Pancakes will always get me through the toughest of technology issues 😉

Let me know what you think! I’m pretty powerless against any photo that has syrup dripping down the side, too — something about it just makes everything look so crazy delicious.

I’ve honestly never worked with mill chia seeds — do they gel up like whole seeds? The batter essentially develops “chia eggs” when you let it rest for a few minutes. 1 tbsp is used to make one chia egg (in combination with the milk), so I’d say you want to adjustt the actual amount of milled chia to whatever the Google-machine suggests for a milled chia seed egg.