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Stack of 7 thick and fluffy chia pancakes topped with maple syrup and blueberries on a plate.

Vegan Chia Seed Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 56 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 10 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

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


Ingredients


Instructions

  1. 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.
  2. In a separate bowl, mix together the wet ingredients (milk, maple syrup, vinegar, vanilla if using).
  3. 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.
  4. 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.
  5. Once the pan is hot, scoop approximately 1/4 cup portions of the batter into the pan.
  6. 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.
  7. Repeat until you’ve used all the batter. You should get approximately 10 pancakes or enough to serve 3-4 people.
  8. Serve right away with your favourite pancakes toppings like fresh fruit and maple syrup.

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 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