I’m not a vegan, but I do get a kick out of “veganizing” things if it makes them a wee-bit more nutritious. For example, one tablespoon of chia seeds (packed full of Omega-3s) plus three tablespoons of water work well as an egg replacement in baked goods and bready things, like these blue corn pancakes I made for brunch last weekend.

Blue Corn and Chia Seed Pancakes

Ingredients

1 cup AP flour

1 cup blue corn flour

2 tbsp baking powder

2 cups almond milk

2 tbsp chia seeds soaked in 6 tbsp of water for 10 minutes

1 tsp vanilla extract

coconut oil

Optional Garnishes

blueberries

blackberries

maple syrup

coconut oil

Directions

1. Mix together the flours and baking powder in a large bowl. Mix together the almond milk, vanilla, and chia seeds. Add the wet ingredients to the dry ingredients and mix until incorporated, but still lumpy.

2. Heat a cast iron griddle over medium heat. Oil with coconut oil.

3. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Lightly brown on both sides.

4. Serve with berries and maple syrup.

serves 4