I wanted to come up with a “healthier” pancake recipe that was still delicious but was different. I know, why mess with a good thing? But trust me… I’m not messin’ around when I say these are the new way to pancake!

Pink Pancakes With Chia Pudding and Fresh Berries [Vegan, Gluten-Free]

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Cooking Time



For the Pancakes:

  • 3 bananas
  • 1 cup gluten free flour
  • 1 1/2 cup oats
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 1/2 cups almond milk
  • Vegan butter/coconut oil (for cooking)
  • Fresh berries (for garnishing)

For the Chia Pudding:

  • 6 tablespoons chia seeds
  • 2 cups almond milk/creamer or other nut milk
  • 1-2 teaspoons dragon fruit powder (for the pink/purple color)
  • Maple syrup (optional)


  1. Make your chia pudding by stirring the nut milk/creamer and chia seeds, and dragon fruit powder (if using) and optional maple syrup together in a glass. Cover and chill overnight.
  2. Heat your large skillet or pancake griddle over low heat.
  3. Make the batter by combining all the ingredients in your blender and blending until smooth. Note: batter will be thick.
  4. Add butter/coconut oil in your skillet (I use about 1 teaspoon per batch).
  5. Cook the pancakes only a few minutes per side (these seem to burn more quickly).
  6. Top your pancakes with the chia pudding and fresh berries!


Make your chia pudding the night before so it has time to set up

Nutritional Information

Per Serving: Calories: 469 | Carbs: 80 g | Fat: 11 g | Protein: 11 g | Sodium: 218 mg | Sugar: 18 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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