Chia Pancakes

Justine Murphy

Justine Murphy

20th February 2020
Justine Murphy

Chia Pancakes

60 min

These are fantastic for those who are vegan as well as those who aren’t. If I’m short on time, or have no eggs in the house, they are a go-to recipe. Great with blueberries or raspberries and maple syrup.

Serves 4.


  • 125g self-raising flour 1 tsp baking powder 1 tsp chia seeds ¼ tsp vanilla paste or powder Pinch of flaked sea salt 200ml almond milk 1 tbsp maple syrup 4 tsp coconut oil, for frying


Add the flour, baking powder, chia seeds, vanilla and salt to a bowl and mix thoroughly. Add the milk and maple syrup then whisk until smooth.
Place a large non-stick frying pan on a medium heat. Add two teaspoons of the coconut oil and wipe around the pan with a silicone brush.
Cook large pancakes one at a time, adding more oil to the pan if needed. Cook each pancake for 3 to 4 minutes until bubbles start to form, then turn the pancake over and leave for another 3 to 4 minutes on the second side until golden brown.
Give the pan a wipe with kitchen towel in between batches to remove any leftover oil or residue so it doesn’t burn.

Stack your pancakes on a plate and serve immediately with your topping of choice.

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