Chia Vanilla Cinnamon Pancakes
Ever wake up in the morning and crave pancakes only to find your favorite pancake mix is gone? Or discover you’re all out of milk and eggs for your grandma’s pancake recipe? Maybe you have egg and dairy allergies! Or maybe you’re vegan. This recipe has the option for chia seeds and peanut butter for the sake of protein. This recipe is bound to please even the most discerning pancake connoisseur. The milk can be replaced with water! If you only have one type of flour, that’s fine just use what you have! My omnivore husband approves. :)
2 cups of unbleached all-purpose flour ½ cup of unbleached cake flour
4 tablespoons of raw sugar
2 tablespoons of baking powder
1 cup of water
1 ½ cup of vanilla almond, soy or rice milk
1 tablespoon of vanilla extract
1 tablespoon of cinnamon
1 tablespoon of chia seed (optional)
1 tablespoon of peanut butter (optional)
1 In a large bowl, whisk dry ingredients. Slowly add water, non-dairy milk, chia seed and vanilla extract. The batter should be slightly lumpy and foam slightly.
2. Set aside for 3 to 5 minutes. Set skillet on stove and bring heat to medium heat.
3. Lightly sprinkle water onto skillet. If the water sizzles your skillet is hot enough. Lightly grease the pan with non-stick spray or vegan butter. Pour half of one cup of mixture on to skillet.
4. Flip pancake when the edges are crispy. Grease skillet as needed for east flipping.
6. Garnish top pancake with cinnamon and peanut butter. Serve.