Vegan Chia Seed Pancakes
These delicious, vegan chia seed pancakes are light, fluffy and easy to make with just a few basic ingredients.
Looking for more ways to use chia seeds? Why not in pancakes! The nutritious, little seed works it magic in these pancakes for a light, fluffy and delicious result.
Enjoy a stack of these hearty pancakes for breakfast, lunch, dinner, or whenever a pancake craving strikes!
Here are a few reasons why you’ll love this recipe:
- Dietary Features: Vegan (dairy-free and egg-free), oil-free, nut-free and can be sugar-free.
- Amazing light and fluffy texture and yummy, lightly-sweetened flavour.
- Easy to make with just a few simple ingredients.
- 5-star reviewed recipe you can make with success!
- Delicious served hot and fresh but they’re also yummy straight from the fridge spread with almond butter and banana slices for a quick snack.
Ingredient & Substitution Notes
Complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Flour: The recipe is written for all-purpose flour but whole wheat flour, spelt, white whole wheat flour or 1:1 gluten-free flour also works.
- Baking Powder: Make sure you use baking powder, not baking soda.
- Chia Seeds: White or black chia seeds work. Make they’re fresh though. Chia seeds keep for up to 1 year in a cool pantry or 2-3 years in the fridge or freezer but if they’re very old they may not work as they should.
- Sweetener: You can use any sweetener you like. Maple syrup, coconut sugar, cane sugar etc. all work or you can use stevia or another sugar-free sweetener for sugar-free pancakes.
- Almond Milk: Substitute with cashew milk, soy milk, oat milk or hemp milk (make sure you like the taste before using). Water also works.
- Vinegar: You can use apple cider vinegar, white vinegar or lemon juice.
Scroll down for the full written recipe. This sections covers step-by-step instructions for a quick reference with some extra tips.
Step 1: Mix together all the dry ingredients in a medium mixing bowl. Use a fork or whisk to help break up any clumps of flour and distribute the chia seeds, baking powder and salt.
In a separate bowl, mix together the wet ingredients: almond milk, vanilla (if using), maple syrup and vinegar.
Quick Note: It’s not totally necessary to mix the wet ingredients separately, so feel free to add them straight into the dry ingredients to save a dish. It’s just easier to mix and avoid over-mixing if you mix them in a separate bowl first. Up to you!
Step 2: Add the wet ingredients to the bowl with the dry ingredients and fold together until all the flour is incorporated but the batter is still a bit lumpy.
Let the batter rest for 5-10 minutes while you heat a griddle or skillet over medium heat. Don’t skip the resting, it’s key for thick, fluffy pancakes.
Step 3: Once the pan is hot, add approximately 1/4 cup scoops of batter to the pan. If you make them this size, you should get about 10 pancakes.
Let each pancake cook until the edges appear dry, firm and golden brown and small bubbles are appearing in the batter. This should take 4-5 minutes.
Flip them and cook for another 30-60 seconds until cooked through and browned on both sides.
Add your favourite toppings like fresh berries and maple syrup and dig in!
Here are my favourite ways to top pancakes:
- Fresh fruit. Try blueberries, raspberries, strawberries, banana, mango or diced apple.
- Coconut yogurt or coconut whipped cream for a treat!
- Quick Berry Compote. Heat up frozen berries stovetop to make a quick berry sauce, add a bit of maple syrup for sweetness, if you like.
- Homemade chia seed jam.
- Date caramel or date paste. Make a quick date caramel sauce by soaking fresh dates in hot water for 15 minutes then blending with a little water or coconut milk. I like to add a pinch of sea salt and some vanilla.
- Any nut or seed butter. Try peanut butter, almond butter, tahini, cashew butter or coconut butter.
- Tahini caramel. Mix 1 tbsp of tahini with 1 tbsp of maple syrup and a bit of water to make a delicious tahini caramel sauce.
- Sautéed apples or chopped baked pears.
- Maple syrup, agave syrup, honey (not vegan) or coconut syrup.
Chocolate Chip Chia Pancakes: Mix 6 tbsp vegan chocolate chips into the batter or drop a few onto each pancake after you add the batter to the pan.
Blueberry Chia Pancakes: Gently stir in up to 3/4 cup fresh blueberries into the batter or drop fresh or frozen blueberries onto each pancake after adding the batter to the pan. This works with chopped strawberries or raspberries as well.
Lemon Chia Pancakes: Replace the vinegar with 1 tbsp lemon juice and stir 1-2 tsp lemon zest into the batter.
Carrot Cake Pancakes: Stir 3/4 cup finely grated fresh carrot into the batter and add 1/2 tsp of ginger and 1 tsp cinnamon, or try these chickpea flour carrot cake pancakes!
Yes. You can substitute the all-purpose flour for whole wheat flour, white whole wheat flour or spelt flour.
Yes. To make them gluten-free, use a 1:1 all-purpose gluten-free flour such as Bob’s Red Mill.
For gluten-free pancake recipes, try my chickpea flour pancakes, buckwheat pancakes or quinoa flour pancakes.
Nope. Not at all. Any vinegar flavour gets cooked out.
Why vinegar? It makes them extra fluffy!
- Fridge: Store in a sealed container for up to 5 days.
- Freezer: Freeze on a baking tray first (will prevent them from sticking together) then transfer to a freezer bag or airtight container or freeze with pieces of parchment paper between each pancake. Store for up to 4 months.
- Reheating: If frozen, thaw briefly at room temperature or in the fridge. Reheat in the oven or a toaster oven, microwave or on medium in the toaster until heated to your preference. They’re yummy cold too though!
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- Mix together all the dry ingredients (flour, baking powder, salt, chia seeds, cinnamon if using) in a medium mixing bowl. Use a fork or whisk to help break up any clumps of flour and distribute the chia seeds, baking powder and salt.
- In a separate bowl, mix together the wet ingredients (milk, maple syrup, vinegar, vanilla if using).
- Add the wet ingredients to the bowl with the dry ingredients and whisk or stir until all of the flour is incorporated but the batter is still a bit lumpy. Avoid over mixing.
- Let the batter rest for 5-10 minutes while you heat a nonstick skillet, griddle or crepe pan over medium heat. If needed, add a light coating of oil or nonstick cooking spray to the pan.
- Once the pan is hot, scoop approximately 1/4 cup portions of the batter into the pan.
- Let each pancake cook until the edges appear dry, firm and golden brown and small bubbles are appearing in the batter, about 4-5 minutes. Flip them and cook for another 30-60 seconds until cooked through and browned on both sides.
- Repeat until you’ve used all the batter. You should get approximately 10 pancakes or enough to serve 3-4 people.
- Serve right away with your favourite pancakes toppings like fresh fruit and maple syrup.
Sweetener: Maple syrup can be substituted with any sweetener such as agave, honey (not vegan), brown sugar, coconut sugar, cane sugar, etc. For sugar-free pancakes, use stevia, monk fruit sweetener or erythritol to taste.
Liquid: Almond milk can be substituted with water, soy milk, hemp milk or cashew milk.
Some readers have found the pancakes too salty. This may be due to variations in baking powder from brand to brand. You can use a low-sodium baking powder and do make sure you’re using baking powder and not baking soda as that would have a much stronger taste. If you’re concerned, reduce the salt to 1/4 tsp salt.
- Serving Size: 1/3 of recipe
- Calories: 376
- Sugar: 12 g
- Sodium: 111 mg
- Fat: 6 g
- Carbohydrates: 73 g
- Fiber: 7 g
- Protein: 9 g
Keywords: chia pancakes, chia seed pancakes