When I first went vegan, I was super disappointed with most of the pancake recipes I found. I would find something wrong with each one I tried. The biggest problem I had with many vegan pancake recipes was that they contained oil. While I do use oil in my recipes, I think that if you can avoid using it without sacrificing taste, it is well worth it.
Another problem I had was that many of the pancakes would easily burn and stick to the pan! I ended up throwing away a whole batch because it would just stick to the pan and when I would try and flip it, it would all smoosh together in a big ball of pancake dough.
Lastly, I knew there had to be a way to add a little bit of high-quality vegan protein to the pancakes without having to substitute with protein powder. If I could fix all of these problems, I knew it would become my go-to vegan pancake recipe.
After many, many attempts, here it is: vegan chia seed pancakes!
These plant-based pancakes are entirely oil-free; you don’t even need to spray the pan before cooking! They have a sprinkle of cinnamon for some flavor and some chia seeds for extra protein!
Vegan Chia Seed Pancakes Ingredients
- chia seeds
- baking powder
- plant-based milk
- vanilla extract
- maple syrup
- apple cider vinegar
How to Make Chia Seed Pancakes
To make these vegan pancakes, you have to first make the pancake batter. Instead of combining them all at once, first mix together all of the dry ingredients and all of the wet ingredients separately. This will ensure that all of the ingredients are well blended after they are combined.
After you have your bowl of dry ingredients and wet ingredients, pour the wet-ingredient bowl into the dry one and whisk them until combined.
Once you have your batter ready to go, heat a nonstick pan on medium heat. One of the best parts about this pancake recipe is that you don’t have to oil the pan before you cook them! They will easily lift off the pan. (You won’t even realize that the pan is dirty after you use it!)
When the pan is hot, pour some of the batter on to start cooking. The pancake will start to form bubbles on the surface. When you see bubbles, leave it be for a minute or so and then flip. Cook the other side for about the same amount of time. Repeat this process for the other pancakes!
How to Serve
When you’ve cooked all of the pancakes (this recipe should make about four), serve them with the toppings of your choice! My favorite toppings are maple syrup and crushed walnuts.
Chia Seed Pancake Toppings
- maple syrup
- berries/fresh fruit
- crushed walnuts (pictured and highly recommended!)
- whipped topping
If you have a peanut or tree nut allergy, you can easily make these chia seed pancakes nut-free. For your plant-based milk, choose a nut-free option, such as soy milk or oat milk.
Chia Seed Pancakes (Oil-Free)
- nonstick pan
- 1 cup flour all-purpose
- 1 tbsp chia seeds
- 1 tbsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup plant-based milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- Combine all of the dry ingredients in one bowl and all of the wet ingredients in another.
- Mix all of the ingredients together and whisk well.
- Heat an ungreased, nonstick pan on medium heat.
- Pour some batter on the pan. When it starts to bubble, let it cook another minute or two and then flip. Cook the other side for about the same amount of time.
- Serve with the toppings of your choice!