Gluten, Dairy and Egg-free Chia Seed Pancakes

I was recently craving pancakes one Saturday morning and was anxious to try my gluten-free all-purpose flour blend, so I found a few recipes and adapted my own. Without eggs in the fridge, I decided to try out a chia seed egg replacement as well. The pancakes were more dense than a typical pancake, but the flavor was great and they were definitely a healthier alternative, not to mention gluten-free, dairy and egg free!

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Gluten, Dairy and Egg-free Chia Seed Pancakes

2 cups gluten free perfect flour blend
3 Tbsp coconut sugar
2 Tbsp baking powder
2 chia seed egg replacers (recipe below)
¼ cup melted butter
1¾ cups almond milk

First, combine 1 Tbsp chia seeds with 3 Tbsp water per egg. In this case, you will need 2 Tbsp chia seeds and 6 Tbsp of water. Let mixture stand for 10-15 minutes, stirring occasionally, until it’s a thick gel.

Combine dry ingredients then add chia seed mixture, butter and milk. Mix well. Pour batter into pan over medium-high heat, flip when the pancake is a light brown.
Optional: I added a handful of fresh blueberries to my batter before cooking!


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