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5
from 1 vote
Vegan Chia Pancakes Recipe
These easy vegan chia pancakes are fluffy, light and oh, so tasty with a delightful touch of vanilla.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Vegan, Vegetarian
Servings:
40
pancakes
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Small mixing bowl
Large mixing bowl
Sieve
Whisk
Ladle
Large deep frying pan
Fish slice/Slotted spatula
or spatula
Parchment/baking paper
optional
Ingredients
1
tbsp
chia seeds
lightly crushed
225
g
self-raising white flour (self rising flour)
25
g
white caster sugar (superfine sugar)
1
tsp
baking powder
1/2
tsp
bicarbonate of soda
150
g
plain vegan yogurt
2500
g
plant milk
1
tsp
vanilla extract
1
tbsp
plant-based butter
or flavourless oil, to grease
Metric
-
Ounces
Instructions
Put the chia seeds in a small bowl with 30ml (2 tbsp) water. Pop in the fridge for 5 minutes.
Sift the self-raising flour, sugar, baking powder and bicarbonate of soda into a bowl. Stir together and then make a well in the centre.
Add the soya yogurt, soya milk, vanilla and soaked chia seeds. Use your whisk to gently incorporate the ingredients until you have a lump-free batter.
Warm a hot frying pan over a medium heat.
Add a little plant butter or oil and melt to grease the pan.
Add 1 tbsp dollops of batter to the pan, leaving space between them for the batter to spread.
Fry for about 60 seconds until bubbles form on the surface.
Flip and fry for a further 30 seconds until golden on both sides.
Pile onto plates to serve.
Video
Nutrition
Calories:
57
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
48
mg
|
Potassium:
105
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
259
IU
|
Vitamin C:
5
mg
|
Calcium:
100
mg
|
Iron:
1
mg
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