Please Wait a Moment
Blueberry-Chia Seed Pancakes
Apple Pancakes
Serves 4 - 6    Vegan    Gluten Free
Related information
  • 1-1/2 cup gluten free baking flour
  • 2 Tbsp. chia seeds
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • 1 cup almond milk
  • 1 Tbsp. ground golden flax seed whisked with 3 Tbsp. water OR 1-1/2 tsp. Egg Replacer powder whisked with 2 Tbsp. warm water
  • 1 Tbsp. maple syrup plus more for drizzling
  • 1 Tbsp. coconut oil, melted, plus more for cooking pancakes
  • 1 tsp. vanilla
  • 1 (1/2-pint) container blueberries
  • 1. In a medium bowl, combine gluten free baking flour, chia seeds, baking powder, baking soda, cinnamon, and salt.
  • 2. In a small bowl, whisk together almond milk, flax seed mixture or Egg Replacer mixture, maple syrup, coconut oil, vanilla and almond milk. Pour into flour mixture and stir just to blend.
  • 3. Heat a skillet or griddle to medium-low heat. When hot, add enough coconut oil to make a thin film. Put spoonfuls of batter in pan according to size of pancakes desired and add a few blueberries. When batter bubbles and bottom side is golden flip and cook other side. Serve, drizzled with more maple syrup to taste.