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Vegan Chia Seed Pancakes

By Deryn Macey

4.86 from 56 votes

on Feb 02, 2014, Updated Jul 25, 2024

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 its 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!

Recipe Features

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

• Flour: The recipe is written for all-purpose flour but whole wheat flour, spelt and white whole wheat flour. You should be able to substitute all-purpose gluten-free baking flour but may need extra liquid to adjust the consistency of the batter.
• 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.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

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!

Topping Ideas

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.

Storing

• 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!

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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4.86 from 56 votes

Vegan Chia Seed Pancakes

By: Deryn Macey

These chia seed pancakes are light, fluffy and so easy to make. Enjoy for a hearty and delicious vegan breakfast!

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 10 pancakes

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Ingredients 

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• ▢ 1 1/2 cups all-purpose flour, 180 g
• ▢ 1 tbsp baking powder
• ▢ 1/2 tsp sea salt
• ▢ 3 tbsp chia seeds, 33 g
• ▢ 3 tbsp maple syrup, 45 mL
• ▢ 1 1/2 cup almond milk, 354 mL
• ▢ 1 tsp apple cider vinegar , 5 mL
• ▢ 1 tsp cinnamon, optional
• ▢ 1 tsp vanilla extract, optional

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Instructions 

• 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.

Video

Notes

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.

Nutrition

Serving: 1/3 of recipe, Calories: 376kcal, Carbohydrates: 73g, Protein: 9g, Fat: 6g, Sodium: 111mg, Fiber: 7g, Sugar: 12g

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