My family loves pancakes! (Honestly, who doesn’t love pancakes?) I don’t have time to make them in the busy school rush during the week, so on the slower weekend mornings they remain a real family treat.
Regular pancakes are often full of extra sugar, dairy and gluten, so of course I wanted to create something more in alignment with our Solluna/Beauty Detox lifestyle. ☺ When I first started experimenting with gluten-free cooking a few years ago, I used weird ingredients like xanthan gum and boxed egg replacements. Then I really simplified the process!
As a result, I’ve created my Weekend Love Vegan & Gluten-free pancakes. These babies are light and fluffy, filling, and full of minerals and healthy omega-3 fatty acids, for us adults and little ones alike. ☺
Chia seeds have been a popular health food for many years, thanks to their myriad health benefits. They are a must-have in my kitchen.
Chia seeds are a complete protein and are a plant-based source of omega-3 fatty acids. They’re also an excellent source of fiber, antioxidants, as well as key vitamins and minerals.
The gel that forms when you mix water with chia seeds is also super nutritious. It’s filling, promotes healthy digestion with its fibrous composition, and gives you a nice energy boost! Chia seed gel is also an amazing binding agent for vegan baking, like in this recipe. ☺
Oats are an amazing grain. Naturally gluten-free, oats are a great source of plant-based protein and healthy amino acids.
Oats are also a good source of nutrients like manganese, magnesium, and vitamin B1. They’re also a great source of compounds called polyphenols, and unique antioxidants called avenathramides that are found only in oats. These antioxidants may help increase your blood flow and lower blood pressure levels.
Of course, oats are an amazing source of fiber too. They also contain a type of fiber called beta-glucan that helps you feel full longer, foster the growth of healthy gut bacteria, and help reduce your body’s insulin response.
Oat flour is a good option for gluten-free baking— but be sure to check the label to say they have been processed in a “gluten-free facility” if you are allergic to gluten!
Life is Better with Pancakes
Everybody loves pancakes! They’re a real treat on the weekends when we can really slow down and savor that extra family time. Of course, there’s always special plates that they have to be served on (Spiderman for Bubby and monsters for Mosie ☺).
With my Weekend Love Vegan & Gluten-free pancakes, you can still enjoy a satisfying stack of pancakes and feel wonderful!
Be sure to take 2-3Digestive Enzymes before enjoying, as I do, since these are on the heartier side for sure! Oats (which are a carb) and chia seeds (which are a protein) are a slight food miscombination, which is okay! We can be perfectly imperfect sometimes.
If you try this recipe, make sure to tag me onInstagram so I can see what you’ve created! Don’t forget to share this recipe onPinterest with your pancake-loving family and friends too. ☺
2chia eggs(1 tablespoon chia seeds with 2.5 tablespoons of water equal one egg)
2cupsground oat flour(look for “gluten free oats” on the label to ensure they are gluten-free)
1tbspcoconut sugar or organic sugar
1cupcup dairy-free milk(coconut, oat, hemp, etc. are great options!)
3tbspcoconut oil(liquified + enough for cooking)
Organic pure maple syrup or raw honey for topping(optional)
Vegan butter for topping(optional, I love the Miyoko's brand)
Whisk the chia seeds and water together to make chia eggs, and set to the side.
Meanwhile, combine the oat flour, baking powder and sea salt and organic sugar in a large bowl. Mix well.
Combine the milk, 3 tablespoons of liquified coconut oil and chia eggs in a bowl and mix well.
Make a well in the middle of the dry ingredients and add the wet ingredients. Whisk together well until everything is thoroughly combined. The pancake batter will be on the thick side— this makes them far easier to flip!
Heat a large frying pan or electric griddle to medium heat and add some coconut oil to coat the pan for cooking. Add 1/8 of the pancake batter, 3 times into 3 mounds to cook 3 pancakes at a time.
Cook on each side for about 2-3 minutes before flipping. Cook until golden brown. (When you see little bubbles forming on the first side it’s a good sign to flip!) Enjoy right away, and top with the maple syrup, raw honey and/or vegan butter as you please!