Pink Pancakes with Chia Pudding + Fresh Berries

Well, I want to start this post by apologizing. What the heck you guys! Until now, I don’t have any pancake recipes on this blog. SO WEIRD.  So to redeem myself, I decided to really do it up, and bring you one bangin’ pancake recipe you won’t forget! I mean, just look at that stack!

If you haven’t noticed, I’ve been pretty obsessed with pastel foods lately. How could I not be?! So I got this idea to make pink chia pudding. It ended up being purple, but I’m totally cool with that- purple and I are long time pals. These pancakes actually don’t need any maple syrup drizzled on top! I wanted to come up with a “healthier” pancake recipe that was still delicious but was different. I know, why mess with a good thing? But trust me… I’m not messin’ around when I say these are the new way to pancake! They are gluten-free (always), vegan, and naturally sweetened! The chia pudding only required 3-4 ingredients, and of course fresh berries are always the best garnish on any version of pancakes.

So by now, you’re drooling… so let’s just dive right in, shall we?!

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Pink Pancakes with Chia Pudding + Fresh Berries

Yield: 4 pancake lovers

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

• 3 bananas
• 1 cup flour, (I used Bob's Redmill 1:1 baking flour)
• 1.5 cup oats
• 1 tsp cinnamon
• 1 tsp pure vanilla extract
• 1/2 tsp salt
• 3 tsp baking powder
• 1.5 cups almond milk
• Earth Balance butter/coconut oil, (for cooking)
• fresh berries, (for garnishing)

Chia Pudding

• 6 tbsp chia seeds
• 2 cups almond milk/creamer or other nut milk, (I used Rippl Vanilla Creamer!)
• 1-2 tsp dragon fruit powder, (for the pink/purple color)
• maple syrup, (optional)
• 2 tbsp maple syrup

Instructions

1. ** First, THE NIGHT BEFORE, make your chia pudding by stirring the nut milk/creamer and chia seeds, and dragon fruit powder (if using) and optional maple syrup together in a glass. Cover and chill overnight 
2. Heat your large skillet or pancake griddle over low heat
3. Make the batter by combining all the ingredients in your blender and blending until smooth
4. **NOTE: batter will be thick
5. Add butter/coconut oil in your skillet (I use about 1 tsp per batch)
6. **NOTE: I like to use vegan butter (Earth Balance) vs. coconut oil to get the edges nice an crispy!
7. Cook the pancakes only a few minutes per side (these seem to burn more quickly) 
8. Top your pancakes with the chia pudding and fresh berries!

Notes

** NOTE: Make your chia pudding the night before so it has time to set up

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Gluten Free 1-to-1 All Purpose Baking Flour
• 
  Suncore Foods - Organic White Chia Seeds, 15oz bag, Gluten Free and Non-GMO, Vegan, Superfood
• 
  Pink Pitaya Powder

Did you make this recipe?

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