Zesty Orange Chia Pancakes (vegan/gf)

Try these easy vegan chia pancakes! They’re zesty orange pancakes that are vegan and gluten-free, and bursting with citrus flavour. They are filling so make a quick vegan breakfast, brunch, lunch or dinner.

Chia Pancakes

It’s easy to make vegan pancakes. You can use all sorts of ways to make them fluffy, from adding vinegar to bananas. For these pancakes, I’ve used chia seeds to thicken the pancakes instead of eggs, and I’ve whizzed some gluten-free rolled oats into oat flour in my blender.

They are super-easy to make and are customisable. For these I’ve added orange juice and zest to bring it all alive.

We love pancakes at my house. The kids are pros at making pancake batter now and often ask for them as a weekend treat. If we’re having breakfast-for-dinner, it’s often pancakes. We have all sorts of flavours, from spinach and cheese to banana and baobab, and these vegan and gluten-free orange ones are always popular.

Kiwiberries

See those cute mini kiwis? They’re kiwiberries. If you’ve not seen these little treasures yet, you really must seek them out. They’re naturally sweet tiny little grape-sized bald baby kiwis! Plump little balls that burst with sweetly acidic flavour and are packed with vitamins and nutritional benefits. They’re in season in September and they aren’t some sort of scary GM frankenfood. These centuries-old fruits originated in Asia and are now cultivated in France, Italy, Portugal and the Netherlands

These zesty orange pancakes are vegan and gluten-free, and bursting with citrus flavour. They are filling so make a quick breakfast, brunch, lunch or dinner. I’ve used chia seeds to thicken the pancakes instead of eggs, almond milk instead of cow’s milk and I’ve whizzed some rolled oats into oat flour in my blender. They are super-easy to make and are customisable. The fruitberries add a punchy sweet zing to the batter and the orange juice and zest brings it all alive.

We love pancakes at my house. The kids are pros at making pancake batter now and often ask for them as a weekend treat. If we’re having breakfast-for-dinner, it’s often pancakes. We have all sorts of flavours, from spinach and cheese to banana and baobab, and these vegan and gluten-free orange ones are always popular. I also really love making these gingerbread spiced fluffy vegan pancakes. If you’re looking for other vegan breakfast ideas, try my breakfast popsicles, superfood smoothie bowl, or beetroot ginger granola!

Get the zesty chia pancakes recipe!

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Also, pop down to the comment and let me know how you got on with the recipe. It’s always great to hear from my readers. Your support allows me write this UK food blog and bring you vegetable cake recipes as well as vegan desserts, plus savoury vegetarian and vegan recipes and breakfasts and drinks.

Orange Chia Pancakes (vegan/gf)

These vegan and gluten-free chia pancakes are full of flavour, nutrition and are absolutely delicious. The orange flavour really lifts them and makes them extra special. 

5 from 4 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 3

267 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 100 g oats (gluten-free if required)
• 3 tablespoons chia seeds
• 2 teaspoons baking powder
• large pinch of salt
• 240 ml almond milk
• 2 tablespoons orange juice
• 1 tablespoon maple syrup
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 1 tablespoon olive oil or rapeseed or coconut oil, for frying

To serve (optional):

• 5 kiwiberries sliced
• Orange zest

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Instructions

• Whiz the oats in a blender or food processor until it turns into a fine flour. Transfer it into a large bowl and stir together with the chia seeds, baking powder and salt.
• In a separate bowl, combine the almond milk, orange juice, maple syrup, orange zest and vanilla.
• Mix the wet ingredients into the dry and whisk to ensure there are no lumps. Allow to sit for 10 minutes for the chia seeds to thicken the batter.
• Heat a frying pan over a medium heat and add the cooking oil. Spoon the batter into the hot oil and fry for a few minutes on each side until golden, then flip and cook the other side.
• Serve the pancakes topped with sliced kiwiberries, a sprinkling of orange zest and a drizzle of maple syrup.

Nutrition Information

Calories: 267kcal | Carbohydrates: 35g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 111mg | Potassium: 476mg | Fiber: 7g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 6.6mg | Calcium: 312mg | Iron: 2.6mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.