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Chia Pancakes
Breakfast

Chia Pancakes

25 minServes 2

Six small, tender pancakes made with chia seeds and a touch of apple cider vinegar for lift. The chia absorbs the nut milk as the batter rests, creating a slightly thicker, more nourishing pancake that holds together beautifully on the griddle.

Ingredients

  • 3/4 cup all-purpose flour
  • 1 1/2 tbsp chia seeds
  • 1/2 tbsp baking powder
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 2 tbsp maple syrup
  • 3/4 cup nut milk
  • 1/2 tsp apple cider vinegar

Instructions

  1. 1Mix all dry ingredients together in a large bowl.
  2. 2Make a well in the center and pour in all wet ingredients. Stir gently until just combined.
  3. 3Let the batter sit for 10 minutes so the chia absorbs the liquid.
  4. 4Cook over medium heat in a lightly oiled skillet. Flip when bubbles appear on the surface, then cook another 4–5 minutes until cooked through.

Jennifer's tip

The 10-minute rest is essential - it lets the chia seeds swell and gives the pancakes a much better texture. Don't skip it.

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