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Raspberry Chia Seed Pancakes

These raspberry chia seed pancakes are dairy-free, egg-free, vegan, and gluten-free! They make for an amazing pancake breakfast, perfect for a special occasion or even as an everyday breakfast.
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Course Breakfast
Servings 4

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!