Very easy and simple vegan pancakes with chia egg (+ secret trick how to make them fluffy)
Pancakes is a classic, easy breakfast option for many of us. So today I want to show you my vegan pancakes with chia egg. You can make them on a Sunday for a special treat or any other day when you’re feeling like having a good, filling breakfast.
I should note that this recipe is simple, but it took me several tries to get it right. On my initial attempts I had many failed and sticky pancakes. I was very disappointed but determined to get the hang of it.
So, after a bit of trial and error I found my simple trick to make a fluffy, well-formed vegan pancake (no eggs)!
Initially I thought that just mixing bananas, chia egg and flour (or oats) will get me nice, fluffy pancakes so I tried. And I failed, miserably.
It wasn’t until later that I realised that my mixture is just too lumpy and it’s not going to work this way. So, here is my secret – blending. Yes, that’s right. I had a good mixture and I just needed to blend it to work. Adding a bit of baking powder also helped.
If you know an easier way to get your vegan pancakes fluffy, please let me know in the comment section below!
- Four ripe bananas (the riper the better, even spotty is OK)
- Three tablespoons chia seeds
- Two or three full tablespoons flour of choice
- Half a teaspoon baking powder
- Optional: tahini spread, strawberries for serving
Making a chia egg
Making a chia egg is very easy, just requires a bit of patience. Our friends at Minimalist Baker have it explained in detail, so if you wish – check it out.
- You will need about 3 tablespoons of water per 1 tablespoon of chia seeds
- Soak your chia seeds with water keeping the proportion chia:water 1:3
- Allow about 15 minutes for the seeds to soak up. You will get a gelatinous-like substance that can be used in baking.
- Peel and mash the ripe bananas in a large bowl. Don’t worry about having any lumps – that’s OK!
- Pour the soaked chia seeds or so-called chia eggs and mix well.
- Add some flour (about 2-3 tablespoons) to the mixture for consistency. Stir.
- Finally, add the baking powder and mix well.
- Move the mixture to a blender and blend until all is smooth.
- Pre-heat your frying non-stick pan. Grease it with some butter of choice and pour the pancake mixture portion by portion.
- Flip your pancakes carefully. They will be a bit soft, but don’t worry – when they cool down, they’re amazingly fluffy!
- Serve with toppings of choice – tahini spread, maple syrup or fruit.