You might have guessed from the amount of pancake recipes I have posted recently (vegan crepes, vegan American style breakfast pancakes), that pancakes are a breakfast favourite around here.
I am always looking for ways to get a bit more goodness snuck into the foods my girls love, and these vegan chia seed pancakes were a real hit with both of them.
‘Chia’ is the ancient Mayan word for strength, and these tiny seeds really do pack one heck of a nutritional punch.
“A 28 gram serving of chia seeds contains:
- Fiber: 11 grams.
- Protein: 4 grams.
- Fat: 9 grams (5 of which are Omega-3s).
- Calcium: 18% of the RDA.
- Manganese: 30% of the RDA.
- Magnesium: 30% of the RDA.
- Phosphorus: 27% of the RDA.
- They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.”
You can read more about the amazing health benefits of chia seeds here, but healthiness aside for a second, these pancakes are just plain gooooood!
With the batter I had left when we had all had our fill of pancakes, I made a few mini ones to go in the girls lunch boxes. They were really good cold too so next time I might make a double batch to have a few bite size ones to snack on or warm up for a quick brekkie! L x
Vegan Chia Seed Pancakes
Ingredients:
- 1 cup plain flour
- ½ cup wholewheat flour
- 1 teaspoon baking powder
- 1 tsp salt
- 3 tbsp chia seeds
- 1 tsp cinnamon
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1½ cup almond milk
- 1 tsp apple cider vinegar
Directions:
- Mix the flours, baking powder, salt, cinnamon and chia seeds together in a bowl.
- Add the almond milk, vanilla, maple syrup and apple cider vinegar and stir until just combined.
- Let sit for 5-10 minutes so the chia can thicken up the batter.
- Cook over medium heat in a lightly oiled pan for a few minutes, flipping when bubbles appear in the middle of each pancake.
- Cook for another 3-5 minutes on the other side.
