Vegan butteror nonstick cooking spray, for cooking the pancakes
Maple syrupcoconut yogurt for serving
Instructions
Soak chia seeds in one-third cup of water for 20 minutes until gelatinous.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
Combine the chia eggs, milk, maple syrup, and vanilla.
Make a well in the center of the dry ingredients, then carefully pour in the wet ingredients. With a whisk, stir just until the white bits of flour disappear. Let the batter rest 10 minutes (this will give you fluffier, more tender pancakes).
Heat butter in a nonstick pan and place peach slices to caramaelise, two minutes on each side.
Scoop a scant 1/4 cup of batter onto the hot pan (the pancakes will spread quite a bit but will rise as they cook).
Flip the pancakes, then cook 2 to 3 minutes on the other side, until golden brown.
Arrange 3 to 4 peach slices in a single layer on top.
Serve immediately, topped with maple syrup, coconut yogurt and chopped nuts as desired. Enjoy!