pancakes with honey and nuts on the plate

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Breakfast has always been a form of comfort in my household; finding healthy alternatives to your go-to comfort foods can make it even better! From the waffles and pancakes to the breakfast casseroles, nothing compares to that “breakfast aroma” filling up the house. That’s where this amazing recipe comes into place.

This Vegan Chia Seed Pancake recipe will start your morning off on the right foot and the right boost of energy! Despite their small size, chia seeds are one of the most nutritious foods on the planet. They are an excellent source of omega-3 fatty acids, fiber, protein, and various micronutrients and antioxidants. Not only are they delicious, but no oil is needed! They’re super easy to make with simple, healthy ingredients that satisfy a sweet tooth, while also packing in necessary nutrients.

Vegan Chia Seed Pancakes:

This recipe serves 3, with 376 calories per serving

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 3 tbsp chia seeds
  • 3 tbsp maple syrup (or another sweetener of choice)
  • 1 ½ cup almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon (optional)
  • 1 tsp pure vanilla extract (optional)

Instructions:

  • Mix all the dry ingredients together in a bowl.
  • Add the almond milk, vanilla, maple syrup, and ACV and stir until “just mixed.”
  • Let sit for 5-10 minutes so the chia seeds can activate and work its magic.
  • Cook in approximately ¼ cup scoops over medium heat in a lightly oiled non-stick pan.
  • Flip when bubbles appear in the middle of each pancake.
  • Cook for another 3-5 minutes on the other side.
  • Add your favorite toppings like bananas, berries and pure maple syrup for a delicious vegan breakfast!
  • Makes approximately 10 pancakes.

Nutrition Facts:

  • Total Fat: 6.1g
  • Total Carbohydrate: 73.9g
  • Sugars: 12.3g
  • Dietary Fiber: 6.5g
  • Protein: 9.4g
  • Calcium: 976.4mg
  • Sodium: 111.3mg
  • Iron: 5.5mg

Written by Alexis Montgomery and edited by GUADS staff member Kate with contributions from www.runningonrealfood.com