Vegan chia pancakes topped with velvety, decadent maple-peanut butter syrup and fresh sliced bananas!
Sunday mornings are made for brunchin’.
Saturday mornings are made for intense workouts, cleaning the house and finishing up work that we didn’t get to during the week. But Sundays?
Sundays are always better with brunch. And Maple-Peanut Butter syrup. O.M.G. Even if you don’t make the pancakes you must try this syrup! Who knew how incredible the maple syrup and peanut butter combo was? There isn’t a food on this planet I wouldn’t dip into that syrup.
While BL and I are both looking forward to the next few years when we start to expand our family, we are completely relishing in our BK time.
BK= Before Kids = Lazy brunch on Sunday mornings. Usually with a mimosa or two and the aforementioned maple-peanut butter syrup. Sunday is the one day I try really hard to not work on and just enjoy my time with BL.
I created these pancakes a few weeks ago after an intense craving for peanut butter and banana. Pancakes are the perfect brunch food to me. Uncomplicated and not as fussy as Belgian Waffles, they are still a treat in their own right. I probably make them only a handful of times during the year, which just cements their special role on our breakfast table.
Have you ever had chia panackes before?
Yeah, well me either. But I was out of flax-seed and needed another way to bind these babies together. Since chia is the ultimate gel-master, I thought “why not?” And added them to my basic pancake recipe.
Wow! Sorry flax seeds but you have been placed on the back burner. Not only did the chia seeds hold the pancakes together, but they also provided great texture and crunch– especially when paired with creamy bananas.
Even if you are using a non-stick griddle for this, I encourage you to add a bit of oil/butter before pouring on the pancake batter. Not only will it prevent the cakes from sticking, but it will also help create a crispy crust that is divine with the decadent syrup and soft naners! These taste extra special when fried in a little bit of coconut oil. For a little more crunch, sprinkle chia seeds on top.
- 1 cup flour
- ⅛ tsp. cinnamon
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 tbsp. chia seeds
- ¼ tsp. baking soda
- ¼ tsp. pure vanilla extract
- 1 cup unsweetened soy milk
- 1 tbsp. white vinegar
- 1 tbsp. vegetable oil or melted coconut oil
- 1 tbsp. maple syrup
- 1 banana sliced, for serving
- ½ cup 100% pure Maple Syrup
- 2 tbsp. peanut butter
- In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, salt and chia seeds.
- In a separate bowl, whisk together the pure vanilla extract, milk, vinegar, vegetable oil, and maple syrup.
- Whisk in the liquid mixture and stir until just combined without large lumps. Don't overmix! If you overmix the batter the pancakes will turn out gummy!
- Preheat a large non-stick griddle or skillet to medium heat.
- While the skillet is preheating, combine the ½ cup maple syrup and 2 tbsp. peanut butter together in a blender. Puree until thick and combined! Set aside.
- Lightly grease the griddle. Test the pan to make sure it's hot enough. When the batter hits the pan, it should sizzle!
- Pour out ¼ cup of batter and cook for ~2-3 minutes per side until golden brown.
- To serve: pile on pancakes and add sliced bananas on top! Pour on maple-pb syrup to your hearts content!
They taste best when made fresh so only make what you think you will need. If you do want leftovers, I suggest toasting them instead of microwaving them to heat up. The recipe serves 2 nice stacks or 3 smaller servings.
What’s your favorite brunch food?