Egg-Free Almond Butter Pancakes


  • ¼ cup (123 oz.) chia seeds, crushed
  • 3 tbsp pea protein powder (unflavored)
  • 2 tsp ground psyllium husk powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • ¾ cup unsweetened almond milk
  • 3 tbsp almond butter, melted
  • 1 tsp vanilla extract
  • 4 tbsp coconut oil for frying


  1. Mix together the dry ingredients in a bowl.
  2. Stir in the almond milk, almond butter, and vanilla extract to form a thick batter.
  3. Heat a skillet with coconut oil on medium-high heat until the coconut oil is melted and the skillet is hot.
  4. Scoop about 3 tablespoons of batter into the skillet per pancake, using a spatula to smooth the batter into a pancake about 3" (7 cm) in diameter.
  5. Let cook on medium-high heat for 3-4 minutes or until the edges begin to firm up. When the edges are firm, flip the pancake to the other side and continue to cook for 2-3 minutes or until browned and cooked through.


  • Keeping the pancakes small helps to make them easier to flip.
  • Mix it up and serve your pancakes with either savory or sweet toppings.