The egg-free and sugar-free chia seed pancakes are the perfect recipe for those who want a healthy and light breakfast without sacrificing taste. Thanks to the chia seeds, which swell when in contact with liquids forming a natural gel, these pancakes are soft and well-bound even without the use of eggs. The absence of sugar makes them ideal for those who want to reduce sugar in their diet or follow a balanced diet.
This recipe is simple and quick: few ingredients, one bowl, and in a few minutes, your pancakes are ready to be cooked in the pan. You can enjoy them alone for a minimal breakfast or decorate them with yogurt, fresh fruit, coconut, or nut crumbles.
The egg-free and sugar-free chia seed pancakes are perfect not only for breakfast but also as a light snack or post-workout snack. They can be easily stored in the refrigerator for a few days and can be frozen, so you’ll always have a ready and nutritious breakfast at hand.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 5 pancakes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Egg-Free and Sugar-Free Chia Seed Pancakes:
- 3/4 cup all-purpose flour
- 1 tbsp chia seeds
- 1 tsp erythritol (or other sweetener)
- 1 tsp baking powder (leveled)
- 1 pinch fine salt
- 2/3 cup plant-based milk
- 1/2 tsp apple cider vinegar (or lemon juice)
- to taste pistachio crumbs
- to taste pistachio cream (sugar-free and vegan)
Tools for Egg-Free and Sugar-Free Chia Seed Pancakes:
- 2 Bowls glass bowls
- 1 Spoon
- 1 Pan
Steps for Preparing and Cooking Egg-Free and Sugar-Free Chia Seed Pancakes:
In a bowl, put the previously sifted flour, baking powder, chia seeds, erythritol, a pinch of salt, and mix well.
In another bowl, put the plant-based milk and the vinegar or lemon juice (Adding a bit of apple cider vinegar or lemon juice to the milk creates a buttermilk-like effect. This slight acidity helps the baking powder develop more bubbles during cooking, making the pancakes taller and softer even without eggs) mix well and add it to the dry ingredients, and mix well.
Let it rest for 10 minutes so the chia seeds swell with the liquids and form a natural gel that helps bind the batter even without eggs.
Grease a regular pan or pancake pan with some oil, remove excess oil with some paper towel, and cook the pancakes for 2-3 minutes on each side.
Serve the pancakes with sugar-free and vegan pistachio cream and decorate with pistachio crumbs.
Alternatively, you can use vegan spreads without added sugars:
– 100% peanut, almond, hazelnut butter
– coconut cream
– tahini (sesame cream) and nuts
Or fresh fruit or at least 85% dark chocolate (make sure it has no added sugars).
FAQ (Questions and Answers)
How long do chia seed pancakes last?
They last 3 days in the fridge in an airtight container. You can also freeze them for up to 2 months and heat them in a pan or air fryer.
Do chia seeds need to be soaked before using them?
No need to soak them separately: by mixing them with the liquids in the batter, they will naturally form the gel that substitutes eggs.
Can I turn these into waffles?
Yes, the same batter works well in a waffle iron. Lightly grease the iron and cook until they turn golden.
