- 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
Chia Pancakes
Justine Murphy
20th February 2020
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.
Ingredients
Method
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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
