Vegan Strawberry Chia Protein Pancakes

These pancakes are a great way to treat yourself and keep your belly full for hours! I substitute vegan pea protein powder for a portion of the flour to give these pancakes some much needed bulk, however I didn't purely use protein powder because I wanted to maintain the consistency of regular pancakes.

DSC02849 (2).JPG

The high density of chia seeds binds the pancakes without the use of eggs, and there are high levels of Omega-3 fatty acids present in chia as well. Omega-3 fatty acids are incredibly important in the development and maintenance of the body, but also for the maintenance of your mental health as well. They have been proven to aid in the prevention of depression and anxiety. Studies show that those who consume the recommended amount of Omega-3's regularly are less likely to be depressed or to suffer from anxiety, compared to those who consume less. If you are interested in learning more about the positive effects of Omega 3 fatty acids check out this website:

DSC02843 (2).JPG

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - Just look for the green icon or this photo! 

chia strawberry protein pancakes.png

*serves 4



3/4 cup all-purpose flour

1/2 cup vanilla pea protein powder

1 tbsp baking powder

3 tbsp chia seeds

1 cup cashew milk

1/2 tsp lemon juice

1 tsp vanilla extract

2 tbsp coconut oil, melted + more for frying

2 tbsp coconut sugar

1/2 cup fresh strawberries, chopped + more for topping

1 banana, sliced for topping

Maple syrup for topping


Whisk together flour, protein powder, baking powder, and chia seeds until combined.

In a separate bowl, whisk together cashew milk, lemon juice, vanilla, coconut oil, and coconut sugar.

Pour the wet ingredients into the dry ingredients and combine using a spatula or wooden spoon until just combined. Fold in strawberries and let the batter rest for 10 minutes.

Heat a non-stick skillet to medium-low heat and add a small amount of coconut oil. Scoop 1/3 cup of batter into the pan per pancake. Cook for 4-5 minutes and flip, cooking for 2-3 minutes on the other side.

Serve with fresh fruit and a drizzle of maple syrup. Enjoy!