Chia pancakes with coconut whipped cream

I know I’ve been really bad with posting on the blog, and I’m so sorry about that guys! :(

I’m currently working through a backlog of food posts that I put on Instagram and am making sure I’m posting them on here as well now (for some reason my Instagram is the most updated of all my accounts including the blog, probably because I’m always on it haha).

So this post features my first attempt at chia panacakes. They weren’t very perfectly shaped but boy were they delicious!

Chia seeds are healthy

The many benefits of chia seeds:

• High in omega-3 fatty acids
• Promotes a healthy digestive tract — relieving constipation, diarrhea, and inflammation
• Gluten-free and grain-free
• Excellent source of magnesium

How I made them

The recipe is pretty much a normal pancake mix but with some chia seeds added:

1 1/2 cups soy or almond milk
1 tablespoon egg replacer (usually made out of tapioca powder) mixed with 2 tablespoons water
2 teaspoons vanilla extract
2 cups  self-raising flour
1/4 teaspoon bicarbonate of soda
1/3 cup sugar
25g Nuttelex (or any other plant-based margerine), melted

Then you whisk the soy/almond milk, egg replacer and vanilla together in a jug. Then sift the flour and bicarbonate of soda into a bowl, and stir in the sugar. After making a well in the centre add the liquid mixture in. Whisk until just combined, then mix a few tablespoons of chia seeds.

I made the coconut whipped cream by leaving a can of full-fat coconut cream upside-down in the fridge over night. In the morning the thick cream would be on the top of the can, easy to scoop out and whip for a couple of minutes until soft and whispy.

I then topped the pancakes with the whipped cream, homemade raw chocolate chunks, coconut syrup and lots of yummy fruit :)

Don’t have egg replacer?

You can use chia seeds soaked overnight instead :)

1 tbsp chia seeds to 3 tbsp water will yield the same consistency as one egg.