Ingredients
1 tsp ground chia seed
3 Tbsp water
1 cup whole-wheat flour
1 Tbsp baking powder
1/2 tsp cinnamon
1/8 tsp fine sea salt
1 cup non-dairy milk
2 Tbsp natural maple syrup
Directions
Combine the chia seed and water together, mix and set aside for 10 minutes.
Whisk the flour, baking powder, cinnamon and salt together in a bowl. Add the milk and maple syrup and stir until mixed. Add chia and water mixture (egg replacer) and stir again.
Make pancakes in a non-stick skillet or in a lightly greased (with coconut oil) pan over low heat. Pour in batter, when it starts to bubble (2-3 minutes), flip and cook the other side.