Gluten-Free Vegan Whole-Grain Chia Pancakes

Hannah Kaminsky
  • Yield: servings


1 1/4cups spelt flour
1/2cup oat flour
1/4cup whole white chia seeds
3 1/2teaspoons baking powder
1/2-3/4teaspoon ground cinnamon
1/4teaspoon freshly grated nutmeg
1/8teaspoon sea salt
1 3/4cups vanilla nondairy milk (plus 1-3 T)
1/2teaspoon pure vanilla extract
1 1/2tablespoons neutral-flavored oil


Add the wet mixture to the dry mixture and stir until combined. Let the batter sit for a couple of minutes while preparing the pan.

Using the edge of a paper towel, lightly oil a nonstick skillet. On medium-high heat, heat the pan for a few minutes until hot, then lower heat to medium or medium-low and let the pan rest there for a minute.

Using a ladle, scoop the batter into the pan to form pancakes (see note). Cook for several minutes, until small bubbles form on the outer edge and into the center and the pancakes are starting to look dry in spots on the top. Flip the pancakes to lightly cook other side, about a minute. Repeat until all the batter is used, adding the remaining milk to thin the batter as needed (see note).

If This Apron Could Talk: Begin with 13/4 cups of milk and whisk into the batter. At first the batter will be very thin, but give it a few minutes. The flour and chia seeds will quickly thicken the mixture. Later, as you’ve worked through some of the batter, you’ll notice that it becomes much thicker. So, add an extra tablespoon of milk at a time, to thin the mixture if needed.

Ingredients 411: Be sure to buy whole white chia seeds (for optimal color in these pancakes), rather than the black chia seeds that you might find online or in stores.

From the book Let Them Eat Vegan!, by Dreena Burton.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2012.