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.
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
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.