Gluten-Free, Dairy-Free, Egg-Free Raspberry Chia Seed Pancakes
Breakfasts are hard when you can’t have eggs, milk, or wheat. Ever since I found a really amazing vegan buttermilk waffle recipe though, I’ve been a lot more confident in my ability to make delicious and nutritious breakfast foods without our allergens.
I found a recipe for raspberry chia seed pancakes a couple months ago and although it was good, I knew I could make it better. These pancakes use a simple pancake base that really opens the door to variety in flavor for breakfasts, wether its lemon blueberry (a recipe I’ll have to share another day), or in this case raspberry chia seed pancakes!
This is another one of those recipes that leaves everyone in amazement that they are free-from normal pancake ingredients that are top allergens, and for us it’s definitely one of our FAVs (Food Allergy Victories).
What Makes This Recipe So Great
- Dairy-Free, Egg-Free, Gluten-Free: Enjoy a delicious breakfast free from these main allergens as well as free from the rest of the top nine allergens. It’ll leave you feeling satisfied and like you can have real breakfasts again.
- Easy To Make: Pancakes don’t get much easier than this, whip up a quick breakfast in no time!
- It’s Delicious: The raspberry gives these pancakes an amazing sweet flavor, and the chia seeds add a bit more nutritional value.
Ingredients & How to Substitute
- Dairy-Free Milk – Use your favorite dairy-free milk! I use soy milk because we don’t have soy allergens, but rice milk works well or really any other dairy free milk. If you can have dairy, use normal buttermilk and skip the apple cider vinegar.
- Apple Cider Vinegar – This helps form the buttermilk, if you don’t have apple cider vinegar, normal white vinegar or even lemon juice will do.
- Avocado Oil – I like to use avocado oil, but you can use any vegetable oil with a mild flavor.
- Vanilla – I love how vanilla subtly transforms the flavor of a recipe making it that much more amazing.
- Gluten Free Flour – I like any 1:1 baking gluten free flours for this recipe, if you can have wheat/gluten, you can use normal flour.
- Brown Sugar – I love to sweeten with coconut sugar instead.
- Baking Powder – Essential for the recipe to make the pancakes fluffy.
- Salt – As with most recipes, don’t underestimate the importance of a little salt.
- Chia Seeds – These are chia seed pancakes, but if you can’t do chia seeds just leave them out.
- Raspberries – I imagine strawberries would work well instead, but the raspberries have such a yummy sweet and tangy flavor to them.
Some Recipe Tips
I would recommend enjoying these right when they’re made, we made too many and kept them in the fridge and while they were still good, they were best the day of.
I found these to be the most delicious with a healthy dollop of vegan butter and maple syrup. I couldn’t stop eating them and had way too many for breakfast the other day.
Raspberry Chia Seed Pancakes
Ingredients
- 1 cup dairy-free milk
- 1 tbsp apple cider vinegar
- 1 1/2 cup 1:1 gluten-free flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup avocado oil
- 2 tbsp water
- 1 1/4 tsp vanilla
- 1/4 cup chia seeds
- 1 cup fresh raspberries or thawed frozen raspberries mashed
Instructions
- Combine your dairy free milk and apple cider vinegar in a large liquid measuring cup and set aside to form the buttermilk.
- In a medium bowl, mix together your gluten free flour, sugar, baking powder, and salt.
- Once the buttermilk forms, add your oil, water, and vanilla to the buttermilk and mix well.
- Pour the wet ingredients into the dry ingredient mix, add your chia seeds and raspberries, and mix all to combine.
- In a heated non-stick pan, pour the batter into the pan in 3 to 4 inch circles.
- Once the pancakes are less glossy on top and the bottoms are slightly golden, flip the pancake and cook on the other side until done.
- Stack your pancakes, top with vegan butter & maple syrup & enjoy!
