Vegan Chia Seed Pancakes

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

Print Recipe

4.87 from 60 votes

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

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

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

Instructions

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.
1 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp sea salt, 3 tbsp chia seeds, 1 tsp cinnamon
In a separate bowl, mix together the wet ingredients (milk, maple syrup, vinegar, vanilla if using). It's not totally necessary to mix the wet ingredients separately but it's easier to avoid over-mixing the batter if you do. If you don't mix separately, add the wet ingredients directly to bowl with the dry ingredients and gently fold together until the flour is mixed in.
3 tbsp maple syrup, 1 1/2 cup unsweetened almond milk, 1 tsp apple cider vinegar, 1 tsp vanilla extract
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

Baking Powder/Saltiness: 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.

Sweetener: Maple syrup can be substituted with any sweetener such as agave, honey, brown sugar, coconut sugar, cane sugar, etc. For sugar-free pancakes, use stevia, monk fruit sweetener or erythritol to taste.

Liquid Options: Almond milk can be substituted with water, soy milk, oat milk, hemp milk or cashew milk. Unsweetened almond milk is suggested but sweetened also works.

Vinegar: Apple cider vinegar helps make the pancakes fluffy. You can't taste it in the final recipe. It can be substituted with white vinegar or lemon juice.

Recipe makes approximately 9 medium-sized pancakes to serve 3 people. Nutrition facts are for 1/3 of the entire recipe, or approximately 3 pancakes per serving.

Nutrition