If you’ve been around here for a while, you know I generally use flax as a binding agent. Knowing some of you can’t have flax, I’m creating new recipes that use other seeds (or no seeds) to make sure there’s something for everyone. This, is one of those new and delicious recipes.
The kids said that cooked in dairy free butter, these chocolate chia pancakes are excellent. They’re also freezer friendly and lunchbox friendly.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple*, Avocado, Banana, Beans & Lentils, Berries, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice*, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Vegan
**This recipe needs apple or rice vinegar. If you can’t have either, skip this recipe.
Register
