Vegan Chia Pancakes with Peanut Syrup

By Alexandra Caspero on August 22, 2014

Vegan chia pancakes topped with velvety, decadent maple-peanut butter syrup and fresh sliced bananas!

Sunday mornings are made for brunchin’.

Saturday mornings are made for intense workouts, cleaning the house and finishing up work that we didn’t get to during the week. But Sundays?

Sundays are always better with brunch. And Maple-Peanut Butter syrup. O.M.G. Even if you don’t make the pancakes you must try this syrup! Who knew how incredible the maple syrup and peanut butter combo was? There isn’t a food on this planet I wouldn’t dip into that syrup.

Vegan chia pancakes topped with velvety, decadent maple-peanut butter syrup and fresh sliced bananas!

While BL and I are both looking forward to the next few years when we start to expand our family, we are completely relishing in our BK time.

BK= Before Kids = Lazy brunch on Sunday mornings. Usually with a mimosa or two and the aforementioned maple-peanut butter syrup. Sunday is the one day I try really hard to not work on and just enjoy my time with BL.

I created these pancakes a few weeks ago after an intense craving for peanut butter and banana. Pancakes are the perfect brunch food to me. Uncomplicated and not as fussy as Belgian Waffles, they are still a treat in their own right. I probably make them only a handful of times during the year, which just cements their special role on our breakfast table.
Vegan chia pancakes topped with velvety, decadent maple-peanut butter syrup and fresh sliced bananas!

Have you ever had chia panackes before?

Yeah, well me either. But I was out of flax-seed and needed another way to bind these babies together. Since chia is the ultimate gel-master, I thought “why not?” And added them to my basic pancake recipe.

Wow! Sorry flax seeds but you have been placed on the back burner. Not only did the chia seeds hold the pancakes together, but they also provided great texture and crunch– especially when paired with creamy bananas.

Even if you are using a non-stick griddle for this, I encourage you to add a bit of oil/butter before pouring on the pancake batter. Not only will it prevent the cakes from sticking, but it will also help create a crispy crust that is divine with the decadent syrup and soft naners!  These taste extra special when fried in a little bit of coconut oil.  For a little more crunch, sprinkle chia seeds on top.

Vegan chia pancakes topped with velvety, decadent maple-peanut butter syrup and fresh sliced bananas!

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 


Chia Banana Pancakes

  • Author: Alex
  • Yield: 2 -3 1x
  • Category: Breakfast


Vegan chia pancakes topped with velvety, decadent maple-peanut butter syrup and fresh sliced bananas!

  • Author: Alex
  • Yield: 2 -3 1x
  • Category: Breakfast
  • Author: Alex
  • Yield: 2 -3 1x
  • Category: Breakfast


  • 1 cup flour
  • 1/8 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tbsp. chia seeds
  • 1/4 tsp. baking soda
  • 1/4 tsp. pure vanilla extract
  • 1 cup unsweetened soy milk
  • 1 tbsp. white vinegar
  • 1 tbsp. vegetable oil or melted coconut oil
  • 1 tbsp. maple syrup
  • 1 banana sliced, for serving
  • 1/2 cup [url:1]100% pure Maple Syrup [/url]
  • 2 tbsp. peanut butter


  1. In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, salt and chia seeds.
  2. In a separate bowl, whisk together the pure vanilla extract, milk, vinegar, vegetable oil, and maple syrup.
  3. Whisk in the liquid mixture and stir until just combined without large lumps. Don’t overmix! If you overmix the batter the pancakes will turn out gummy!
  4. Preheat a large non-stick griddle or skillet to medium heat.
  5. While the skillet is preheating, combine the 1/2 cup maple syrup and 2 tbsp. peanut butter together in a blender. Puree until thick and combined! Set aside.
  6. Lightly grease the griddle. Test the pan to make sure it’s hot enough. When the batter hits the pan, it should sizzle!
  7. Pour out 1/4 cup of batter and cook for ~2-3 minutes per side until golden brown.
  8. To serve: pile on pancakes and add sliced bananas on top! Pour on maple-pb syrup to your hearts content!


Use either oil, butter (vegan version if preferred) on the pan before placing the pancakes on. These taste super decadent when made in a little bit of coconut oil.They taste best when made fresh so only make what you think you will need. If you do want leftovers, I suggest toasting them instead of microwaving them to heat up. The recipe serves 2 nice stacks or 3 smaller servings.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

What’s your favorite brunch food?

Vegan chia pancakes topped with velvety, decadent maple-peanut butter syrup and fresh sliced bananas! |

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Whitney @ To Live & Diet in L.A.
      August 25, 2014 AT 7:34 pm

      Wow these look insanely delicious! Everything I love rolled into one of my favorite bfast items! Pinned for the win πŸ™‚

      1. DK
        August 25, 2014 AT 8:31 pm

        Yay! You will love these pancakes- I can’t stop eating them!

    2. jill conyers
      August 25, 2014 AT 3:00 am

      Alex your recipe looks amazing! I love my version of peanut butter syrup but you’ve given me something new to try with it.

      1. DK
        August 25, 2014 AT 1:02 pm

        Thanks Jill! I need to try your version! I love toasted waffles with peanut butter so this seemed like a logical next step.

    3. Mani @ A New Life Wandering
      August 24, 2014 AT 8:30 pm

      These look and sound perfect. I will be excited to make these once I’m able to eat solid foods. (recently got oral surgery)

      1. DK
        August 25, 2014 AT 12:58 pm

        Feel better soon!

    4. Min
      August 24, 2014 AT 12:34 pm

      Mmm..maple peanut butter syrup does sound amazing! I’ve never had chia pancakes before, but I never run out of chia seeds so this is a great recipe to try in the near future! My husband doesn’t like chia, and every time I try sneaking it into something, he always says “you put those seeds in here didn’t you? I know cuz they’re all stuck in between my teeth!” Oops..haha He’s GOING to like it soon ;). I don’t have a fav brunch food but it has to have eggs in some form or another.

      1. DK
        August 25, 2014 AT 12:59 pm

        Ha! I always carry around floss in my purse for this same reason. I LOVE chia seeds in my overnight oatmeal- but yeah, it does get in your teeth πŸ˜‰

    5. Allison
      August 24, 2014 AT 5:16 am

      Sometimes, only a big stack of pancakes will do. I LOVE PB and banana. Best combo in the world. Hands down. The runny PB over the pancakes. Seriously, I am DROOLING! You go girl! This is on my to make list for the long weekend.

      1. DK
        August 25, 2014 AT 1:04 pm

        You will love this one! I can’t stop making it πŸ™‚

    6. Rachael@AnAvocadoADay
      August 23, 2014 AT 11:42 am

      Chia seeds always come to the rescue for me! I’m eternally that girl who runs out of eggs and chia seeds are such a great replacement. They really work so much better than flax!

    7. Farrah
      August 22, 2014 AT 4:27 pm

      These look and sound so tasty! πŸ˜€ I am an absolute failure when it comes to making pancakes, but it’s on my list of things to attempt to make someday! I like to attribute said failures to the fact that I didn’t own a spatula. ._.

      1. DK
        August 23, 2014 AT 8:50 am

        Ha! You have to have a spatula to make pancakes πŸ™‚ I think my failure with pancakes over the years has been over mixing! Now I just do a quick stir together and they come out fluffy! A hot pan helps too πŸ™‚

    8. genevieve @ gratitude & greens
      August 22, 2014 AT 3:21 pm

      Beautiful photos- I’m about to have dinner and your photos made me super hungry! Can’t wait to try this on my next pancake Sunday!

      1. DK
        August 23, 2014 AT 8:55 am

        Thank you! Hope you like them πŸ™‚

    9. Katie @ Produce on Parade
      August 22, 2014 AT 12:17 pm

      I’m definitely making these! I usually use flax because it’s a bit healthier…but….chia might have to make an appearance for the crunch factor. You. Are. A. Genius! Making a PB maple syrup?! Who thinks of that. My husband will die, Alex!

      1. DK
        August 23, 2014 AT 8:51 am

        Oh my goodness the peanut butter syrup really is amazing. I wasn’t kidding when I said I would dip anything in that syrup πŸ™‚ hope you try them! πŸ™‚

    10. Vanessa
      August 22, 2014 AT 8:20 am

      These look so good! Pancakes are my weakness. Well, pancakes and donuts….and bagels haha. I’ll definitely be indulging in one of the three this weekend – it’s been too long!

      1. DK
        August 23, 2014 AT 8:53 am

        Ha me too! Clearly, carbs are my weakness πŸ™‚