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Healthy Little Vittles
Gluten-Free, Vegan, Plant-Based Recipes
  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
      Dessert

      Grain-Free Raspberry Pie Pops

      March 5, 2021

      Breakfast

      Grain-Free Churro Donut Holes

      March 1, 2021

      Lunch & Dinner

      Olive Pesto Pasta

      February 16, 2021

      Dessert

      Gluten-Free Vegan Sugar Cookies with Marble Icing

      February 8, 2021

      Breakfast

      Blackberry Belgian Waffles

      February 4, 2021

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      Naan Butter Cauliflower

      January 18, 2021

      Snacks & Appetizers

      Beet Hummus Hash Brown Toast

      January 7, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

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      7-Day Vegan Challenge eBook

      December 28, 2020

      Breakfast

      Grain-Free Churro Donut Holes

      March 1, 2021

      Breakfast

      Blackberry Belgian Waffles

      February 4, 2021

      Breakfast

      Vegan Pumpkin Pie Smoothie Bowl

      October 12, 2020

      Breakfast

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

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      Vegan Acorn Squash Breakfast Bowls

      September 23, 2020

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      Hash Brown Avocado Toast

      July 29, 2020

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      Roasted Strawberry Ricotta Toast

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      Grain-Free Raspberry Pie Pops

      March 5, 2021

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      Gluten-Free Vegan Sugar Cookies with Marble Icing

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      Browned Butter Caramel Popcorn

      December 14, 2020

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      Vegan Gingerbread Crème Brûlée

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      Hot Cocoa Whoopie Pies

      November 22, 2020

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      Gingerbread Cream Sandwich Cookies

      November 13, 2020

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      Soft Pumpkin Sugar Cookies with Bourbon Cinnamon Frosting

      October 26, 2020

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      No-Bake Vegan Cheesecake Ghosts

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      Olive Pesto Pasta

      February 16, 2021

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      Naan Butter Cauliflower

      January 18, 2021

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      Butternut Squash Spinach Pasta

      November 30, 2020

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      Stovetop Vegan Mac and Cheese

      November 5, 2020

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      Baked Potato Gnocchi

      September 26, 2020

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      August 31, 2020

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      July 27, 2020

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      October 1, 2020

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      July 6, 2020

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      June 29, 2020

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      Mini Everything Bagels

      June 15, 2020

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      Homemade Vegan Ricotta Cheese

      June 11, 2020

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      June 8, 2020

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      Gluten-Free Vegan Naan

      June 2, 2020

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      Vegan Hollandaise Sauce

      May 29, 2020

      Recipe Roundups

      Vegan Thanksgiving Recipe Round-Up

      November 6, 2020

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      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

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      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

      Salads

      Green Bean Potato Salad

      August 17, 2020

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Salads

      Brussels + Roasted Cauliflower Grapefruit Salad

      November 1, 2018

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

      Side Dishes

      Green Bean Potato Salad

      August 17, 2020

      Side Dishes

      Maple Sriracha Cauliflower

      July 14, 2020

      Side Dishes

      Ginger Dill Spring Peas

      April 9, 2020

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      Creamy Dirty Mashed Potatoes

      March 29, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

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      Cornbread Stuffing

      November 23, 2019

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      Beet Hummus Hash Brown Toast

      January 7, 2021

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      May 4, 2018

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      Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate…

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[slide-anything id="6097"]
Breakfast

Pink Pancakes with Chia Pudding + Fresh Berries

by Gina Fontana March 2, 2018
written by Gina Fontana March 2, 2018
Jump to Recipe

pink pancakes with chia pudding and 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!

pink pancakes with chia pudding and fresh berries

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.

pink pancakes with chia pudding and fresh berries

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

pink pancakes with chia pudding and fresh berries

 

Continue to Content
pink pancakes with chia pudding and fresh berries

Pink Pancakes with Chia Pudding + Fresh Berries

Yield: 4 pancake lovers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Vittle Club
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berriesbreakfastchia puddingdragon fruitgluten freehealthynaturally sweetenedpancakespink foodvegan
Gina Fontana

previous post
Oven Roasted Tri-Colored Carrots with Toasted Pumpkin Seeds + Pomegranate + Garlic Tahini Yogurt
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Vegan BBQ Guacamole Burger on a Sweet Potato Bun

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5 comments

poker remi August 30, 2018 - 1:25 am

Your style is very unique compared to other
people I have read stuff from. Many thanks for posting when you’ve got the
opportunity, Guess I’ll just bookmark this site.

Reply
HealthyLittleVittles August 30, 2018 - 7:54 am

Aw thank you so much for your kind compliment! I hope you continue to enjoy my work ???

Reply
Haley February 20, 2019 - 10:23 am

Those look interesting.

Reply
Roshini Mathew April 11, 2020 - 10:45 pm

Hi there can you please a link to where we can get your ingredients for your recipes (pink powder)- thank you !

Reply
Gina Fontana April 12, 2020 - 8:54 am

Hi Roshini! Thanks for your interest! I’ve now linked a few of the main ingredients used in this recipe 🙂 hope it’s helpful! ??

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
These GRAIN-FREE RASPBERRY PIE POPS feature a glut These GRAIN-FREE RASPBERRY PIE POPS feature a gluten-free, grain-free, vegan crust filled with homemade raspberry preserves made with frozen raspberries from @oregonberries then baked in the oven for the most adorable pie-esque sweet treat! ❤️ #ad
.
@oregonberries frozen raspberries and blackberries are the best! Omg so delicious, you can tell they pick them at the peak of ripeness and flash freeze them within 24 hours of picking! 🤗 Head to @oregonberries to learn more and then head to my blog for this easy, fun, springtime recipe! Clickable link in bio @healthylittlevittles
.
https://www.healthylittlevittles.com/grain-free-raspberry-pie-pops/
YOU GUYS! I ate 6 of these yesterday 😳🙊 Mark YOU GUYS! I ate 6 of these yesterday 😳🙊 Mark your calendars for Monday because these HEALTHIER GIRL SCOUT THIN MINT COOKIES are hittin’ the blog and you do NOT want to miss it!
.
I’m so excited for everyone who’s starting @foodtographyschool today! 🎉There’s still time to sign up!!! Get 15% off using code gina at checkout! CLICKABLE LINK IN BIO @healthylittlevittles 
.
SWIPE for a before and after shot of these thin mints!
.
https://foodtographyschool.com/?aff=HealthyLittleVittles
GRAIN-FREE CHURRO DONUT HOLES are officially in th GRAIN-FREE CHURRO DONUT HOLES are officially in the blog! I love them so much I decided to give these cuties a permanent home on my blog 🤗 SWIPE for more photos and a video of the photography setup 👉🏻
.
Clickable link in bio @healthylittlevittles
.
Recipe developed and shot for @edwardandsons
.
https://www.healthylittlevittles.com/grain-free-churro-donut-holes/
It’s the weekend! You know what to do... stuff y It’s the weekend! You know what to do... stuff your face with BLACKBERRY BELGIAN WAFFLES! 💜❤️
.
Recipe on the blog, clickable link in bio @healthylittlevittles
.
https://www.healthylittlevittles.com/blackberry-belgian-waffles/
Apparently yesterday was #nationalbananabread day. Apparently yesterday was #nationalbananabread day... I may be late, but I think national banana bread day should be every day 😉 Who’s with me?! 🍌🍞🍫
.
GLUTEN-FREE VEGAN CHOCOLATE CHIP BANANA BREAD on the blog! Clickable link in bio @healthylittlevittles
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SWIPE for a video! 🎥👉🏻
.
https://www.healthylittlevittles.com/chocolate-chip-banana-bread/
Foodie friends! Want to know how I went to this fr Foodie friends! Want to know how I went to this from that? to (SWIPE for before food photos 👉🏻🙈) It all started when I took a leap of faith and signed up for @foodtographyschool ! Not only did I learn photography that was specific to food, but I paid back the cost of the program before I even finished the course by booking by first paid collaboration!
.
How @foodtographyschool jump-started my business:
- I have now been able to turn my hobby into a small business to help reach more people needing/seeking healthier alternatives
- I signed on with a prestigious management team- one that Sarah from @bromabakery herself is being represented by!
- I wrote a recipe book being sold worldwide and just finished up my second published book- doing the photography all on my own (and getting paid for it!)
- I have been featured on the cover of @simplyglutenfree the largest gluten-free magazine out there, 3 times!
- I was able to get into Mediavine advertising to help offset the costs of running a blog
- I was featured on the @laurenconrad blog twice!
- I continue to gain partnerships and long-term contracts with big brands like @bobsredmill @aldiusa @vitamix and more!
.
Now, I don’t say these things to brag… I’m sharing these things because these things would not have happened if I hadn’t enrolled, regardless of that pit in my stomach not wanting to spend that much money. You guys, it has been MORE than worth it. I have also gained some really close foodie friends who took the course with me, and guess what?! They are all killing it too!
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@foodtographyschool is now open! 🎉 AND exciting news for this coming course is they’ve added almost double the material. Don’t wait, class starts MARCH 2nd! Here’s what you’ll learn:
- Fundamentals of food photography
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Take that leap of faith if you’re feeling called to this work and sign up today! 𝐆𝐞𝐭 𝟏𝟓% 𝐛𝐲 𝐮𝐬𝐢𝐧𝐠 𝐜𝐨𝐝𝐞 𝐠𝐢𝐧𝐚 𝐚𝐭 𝐜𝐡𝐞𝐜𝐤𝐨𝐮𝐭! CLICKABLE LINK IN BIO https://foodtographyschool.com/?aff=HealthyLittleVittles
GRAIN-FREE CHURRO DONUT HOLES are here!!! I could GRAIN-FREE CHURRO DONUT HOLES are here!!! I could not be more excited about how these donut holes turned out. They are SO easy to make and are so soft made with the perfect combination of gluten-free, grain-free flours... they are flipping delicious people! #ad I used Let’s Do Organic cassava flour and coconut flour from @edwardandsons and some almond flour to keep these little gems grain-free. They are naturally sweetened with maple syrup and coconut sugar too! They make the most perfect breakfast any day of the week. Dunk in melted chocolate for extra churro vibes ✌🏻 Here's the recipe!

1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1/2 cup Let's Do Organic Coconut Flour from @edwardandsons
1 cup Let's Do Organic Cassava Flour from @edwardandsons
1/2 cup almond flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup maple syrup

Cinnamon Sugar Coating
Spray oil
1/2 cup coconut sugar
1 teaspoon cinnamon

Chocolate Dipping Sauce
1 cup dark chocolate chips
1 teaspoon coconut oil

Preheat the oven to 350 degrees F. Combine the almond milk and apple cider vinegar in a bowl and set aside for about 5 minutes to create a "buttermilk". In a large bowl, whisk together the flours, cinnamon, salt, baking powder, and baking soda. Add the maple syrup and the "buttermilk" to the bowl with the flour mixture and stir to form a batter. Scoop a heaping tablespoon of batter into your hands and roll into balls and then place into a greased donut hole baking pan (or you can use a parchment lined baking sheet if you don't have one). Repeat until all batter is gone and then bake in the oven for 13-14 minutes. Remove from the oven and allow them to cool completely. Next, make the cinnamon sugar coating by whisking together the coconut sugar and cinnamon in a bowl. Spray the donut holes all the way around with the spray oil and then roll them in the cinnamon sugar coating. Serve with melted chocolate if desired. Best enjoyed the same day, store leftovers in an airtight container on your counter for up to 2 days.
Elevate your pesto pasta by adding olives to your Elevate your pesto pasta by adding olives to your pesto! This Olive Pesto Pasta is an easy and delicious way to add a little oomph to a traditional dish. This easy weeknight dish is so simple and it’s sure to be a real crowd pleaser on your next pasta night! I used lasagna noodles that I cut into strips for some fun textures 🤗
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Full recipe on the blog! Clickable link in bio @healthylittlevittles
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Shot for @mezzetta
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https://www.healthylittlevittles.com/olive-pesto-pasta/
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