Pumpkin Chia Pancakes

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October 11, 2016 by Virginia

I’ve made chia pancakes before, but these make for a more festive and delightful breakfast! Nice, warm and fluffy… I love topping these with agave, coconut whipped cream* and an extra sprinkle of cinnamon.

Welcome fall with this delicious pumpkin breakfast!



  • 1 cup almond milk + 1 tablespoon vinegar
  • 1 cup white whole wheat flour (can substitute all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 3 tablespoons whole chia seeds
  • 1 Chia egg* (1 Tbspn Chia + 3 Tbspn Water)
  • 1/2 cup pumpkin puree
  • 3 tablespoons coconut oil, melted and cooled slightly
  • 1 tablespoon pure maple syrup (can substitute coconut sugar or granulated sugar)
  • 2 teaspoons pure vanilla extract


  1. Make Chia egg first: mix 1 Tablespoon of ground* Chia seeds with 3 Tablespoons of water and let sit for 5 minutes in refrigerator or until it thickens to a gel-like consistency.
  2. Add the almond milk and vinegar to a medium bowl and stir. Let sit for 5 minutes.
  3. To a large bowl, add flour, baking powder, baking soda, pumpkin pie spice, salt, and whole chia seeds. Mix together with a whisk.
  4. To the bowl with the almond milk and vinegar, add the Chia egg and beat with a whisk. Add the pumpkin, coconut oil, pure maple syrup, and vanilla. Whisk together.
  5. Add wet ingredients to dry ingredients and stir together just until blended.
  6. Heat a non-stick griddle or pan to Medium heat. Using a one-third cup measure, pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 – 2 more minutes.
  7. Because of the chia seeds, the batter may thicken as it sits. If that’s the case, you can stir in a little more almond milk – a couple of tablespoons at a time.
  8. Serve with desired toppings – butter/vegan butter, pure maple syrup, agave, nuts, Coconut Whipped Cream*, fresh fruit … anything you want!

*Note: Chia egg are better made with ground chia seeds. You can use a food processor, spice grinder or mortar & pestle to grind the chia seeds. If you have neither of those, just try and smash them up best you can with a wooden spoon in a bowl.

Why use chia eggs? Did you know that eggs are officially labelled as UNHEALTHY? It is actually against the law to advertise eggs as part of a healthy breakfast because that would be considered false advertising. Which is why I love using Chia eggs when baking! Scrambled silken tofu for breakfast is also delicious and great to have on the side of your chia pancakes!

*Side: Get the recipe for coconut whipped cream on my pumpkin pie smoothie post -this makes a great topping for these pancakes!

*recipe by kitchentreaty.com

Much Love,

~Virginia James



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