January 21, 2016 by Virginia James
Pancakes usually call for eggs to make them light and fluffy. Making egg-free pancakes usually results in a heavy, dense cake. But with the addition of Chia, you will never suspect they are eggless! A Chia and water mixture makes the pancakes so spongy, light and fluffy-ful. They are a pleasure to eat! You don’t HAVE to be vegan to enjoy this simple recipe. 🙂
Vegan Chia Pancakes
- 1 1/2 cups all-purpose flour or whole wheat, buckwheat, or any combination of flours you want.
- 2 tablespoons sugar OR agave syrup
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups water
- 1 tablespoon oil
- 1 tablespoon Chia seeds. Mix with 4 tablespoons of water. Let sit 10 minutes before mixing into other ingredients.
- Start your Chia and water mixture first so it will be ready after assembling and blending your other ingredients.
- Mix the flour, sugar (if using it), baking powder, and salt into a large bowl.
- Whisk the water, agave (if using it) and oil together in a small bowl.
- Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
- Add the Chia-and-water mixture. Lightly mix into the batter.
- Heat a lightly oiled griddle over medium-high heat. Don’t set the heat too high or the pancakes will burn before they cook halfway through.
- Drop batter by large spoonfuls onto the griddle, and cook until tiny bubbles begin to form throughout the surface of the pancake and the edges are a bit dry; you can make them any size you want. Flip, and cook until browned on the other side.
- Repeat with remaining batter.
If you do not like the slight crunch of chia seeds, feel free to grind it in a blender or food processor to break it down as much as you like!