Vegan Chia Seed Pancakes
These Vegan Chia Seed Pancakes are both filling and delicious. The chia seeds give them extra volume, fiber and protein to keep you going all morning.
Chia seeds are a great source of protein, fiber, omega-3 fatty acids and calcium. Numerous studies show that chia seeds help with skin conditions, aging, digestive health, heart health, treatment of diabetes, stronger bones, muscle building, weight loss, cancer prevention and treatment, and dental health. These benefits surely put chia seeds in the super food category.
Because they expand in liquid, chia seeds make you feel fuller and therefore eat less. That’s why they help with weight loss. When prepared in meals like these pancakes, they’re hardly noticeable, but you still get their powerful nutrient punch.
We like to cook our pancakes on an electric griddle. You can cook more of them at once and they cook more evenly than cooking them on the stove.
These Vegan Chia Seed Pancakes are oil free and soy free, but you can probably make them gluten free by swapping out the all-purpose flour with a gluten free variety. If you try that, let us know how it goes in the comments.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time | Passive Time |
| 10 minutes | 5 minutes |
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These Vegan Chia Seed Pancakes are both filling and delicious. The chia seeds give them extra volume and protein to keep you going all morning.
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- 2 cups unsweetened almond milk
- 2 cups flour
- 1/4 cup maple syrup for the batter
- 1/4 cup chia seeds
- 1 1/2 tbsp baking powder
- 2 tsp apple cider vinegar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup maple syrup for the pancake topping
- Mix all the dry ingredients together in a bowl.
- Add the almond milk, vanilla, maple syrup, apple cider vinegar chia seeds and stir until just mixed. Don't over stir or the pancakes will be rubbery.
- Let sit for 5 to 10 minutes so the chia seeds have time to expand and absorb the almond milk.
- Cook in approximately ¼ cup scoops over medium heat on an electric griddle or in a non-stick skillet for 3 to 5 minutes.
- Flip when bubbles appear in the middle of each pancake and cook for another 3 to 5 minutes.
- Top with 1 tbsp of maple syrup and enjoy with fresh blueberries or your favorite fruit.
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