Mix the chia seeds with the water and set aside to gel.

In a medium sized bowl, add the milk and vinegar. Leave for a couple of minutes while you get the dry ingredients ready.

Put the flour, baking powder, baking soda and salt into a mixing bowl and stir them together to combine.

Add the vanilla extract, and the chia mixture to the milk mixture and stir to combine.

Pour the liquid mixture into the dry ingredients and stir or whisk gently together. Don’t over mix. Just enough so that no dry flour is visible.

Heat a pan (or two!) over a medium-low heat and add a little oil.

When the pan is hot pour the batter into the pan in rounds, leaving a bit of space around each one so you can easily flip them when they are ready. To keep them all the same size use a ladle or a measuring cup. ⅓ of a cup per pancake is a nice amount for a decent sized pancake.

Cook them for 1-2 min or until small bubbles appear on the top, then flip and cook for another 2 min or until golden brown.