Name: Strawberry-Chia Gluten-Free Pancakes
Yield: 12 pancakes
Ingredients: 1 1/2 cups all purpose gluten-free flour (see Notes); 2 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1/4 tsp nutmeg; 1 1/2 cups non-dairy milk; 1 tsp apple cider vinegar; 1 tsp vanilla; 2 TBS chia seeds; 9 TBS water; 8-10 med-large strawberries (diced)

Strawberry-Chia Gluten-Free Pancakes

CourseBreakfast

Servings

12pancakes

Servings

12pancakes

Ingredients

Dry Ingredients

1 1/2cups all purpose gluten-free floursee Notes
2tsp baking powder
1/2tsp salt
1 tsp cinnamon
1/4tsp nutmeg

Wet Ingredients

1 1/2cups non-dairy milk
1tsp apple cider vinegar
1tsp vanilla

Chia “egg”

2TBS chia seeds
9TBS water

Add-ins

8-10med-large strawberriesdiced

Instructions

Mix chia seeds and water together and let sit.
Whisk together dry ingredients until well combined.
Mix together non-dairy milk, chia/water and vanilla until well combined.
Add wet ingredients to dry and mix well. Fold in strawberries.
Drop 1/4-1/3 cups full onto heated non-stick griddle or skillet. Flip after a few minutes and continue to cook a few more minutes.

Recipe Notes

I made my own flour by combining 1/2 cup oat flour, 1/2 cup millet flour and 1/2 cup brown rice flour, but you may use a store-bought blend.