**Pictures updated on 3/5/2014
I am a pancake lover. They’re in my top 3 favorite foods and I usually make them at least once a week. I have all kinds of pancake recipes I like to use, most of which are vegan. I’ve only posted one recipe so far, so I figured it was high time to celebrate a food I love so much again.
The first time I made pancakes with chia seeds, I was mid-vegan week and super craving pancakes. I didn’t yet know how easy it was to pull together a vegan pancake and Biquick is accidentally vegan, so I threw together a chia egg and ran with it. The result? A thick, fluffy pancake with the perfect texture. Josh FREAKED OUT over them and talked about them pretty much every time I made any other kind of pancake. I’ve moved far away from Bisquick, but these pancakes come together just as easily and are packed full of fiber (40% DV!).
I threw in some lemon juice to make these pancakes slightly buttermilk-y. If you’re not into that, skip the lemon juice and opt for vanilla or almond extract. I topped my pancakes with some butter and a sugar free syrup, but I imagine the peanut butter maple syrup from this recipe would be incredible on top.