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Vegan Pancakes & Chia Jam

Vegan Pancakes & Chia Jam

Nothing screams weekend brunch like pancakes – am I right? Well these pancakes topped with a caramel sauce and chia jam will take your Sunday brunch to the next level!  Trust us – you haven’t tasted anything like this combo before. They are vegan friendly, gluten free and refined-sugar free too!

Vegan Pancakes (Serves 2)

milled chia seeds Chia BiaIngredients:

1 cup gluten free plain flour

1 tbsp GF baking powder

1/4 tsp salt

1 tbsp Chia Bia Milled Chia Seed

1 cup almond milk or dairy free milk of choice

2 tbsp melted coconut oil

2 tbsp maple syrup or agave nectar

1 tsp vanilla extract

More oil to grease your pan/skillet, if necessary


  1. In a mixing bowl, whisk together the flour, baking powder and salt. In another bowl whisk together the milk, oil, maple syrup and vanilla extract.
  2.  Pour the liquid mixture into the dry mixture, whisking continuously until fully combined. Let the batter rest for at least 5 minutes so your pancakes will be extra fluffy.
  3. Place your pan over a medium heat and when hot lightly grease with additional oil.
  4. Pour/scoop on the mixture and cook for 2 -3 minutes before flipping and repeating on the other side.
  5. Repeat the process with the remaining batter. Serve pancakes immediately or keep warm in the oven.

Caramel Sauce (Serves 2)

This sauce is to-die-for and it only has two simple ingredients: peanut butter and maple syrup!


  1. In a saucepan place 2 tbsp peanut butter with 4 tbsp maple syrup. Stir continuously over a medium heat for 1-2 minutes. When the mixture is about to start bubbling take it off the heat and allow to cool.
  2. Serve immediately.


Chia Jam

whole white chia seeds Chia BiaIngredients:

250g fruit of choice

2-3 tbsp Chia Bia Whole White Chia Seeds (can use regular whole seeds either)

2 tbsp lemon juice

2 tbsp maple syrup/agave nectar


  1. Wash and chop fruit to preferred consistency. If you like a chunky jam chop the pieces bigger and vice versa.
  2. Place the fruit in a saucepan over a medium heat. It will begin to break down in its own juices so no need to add water.
  3. Once it is completely broken down remove from the heat. If you want a fine jam consistency you can mash the fruit at this point.
  4. Add the lemon juice, maple syrup and chia seeds and stir until well combined. Allow to stand for at least 5 minuted to cool before transferring to a jar.
  5. Keep stored in the fridge and use within 48 hours.

Enjoy! If you try out this, or any of our recipes, be sure to tag us using #HDYCYB to be in with a chance of winning some chia-tastic goodies!

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