Prepare the chia seeds: Mix the chia seeds with ⅓ cup water in a small bowl and let them sit for 5-10 minutes until they form a gel-like consistency.

Combine dry ingredients: In a large mixing bowl, whisk together the spelt flour, baking powder, coconut sugar, and salt.

Mix wet ingredients: In a separate bowl, combine the plant-based milk, apple cider vinegar, vanilla extract, and melted coconut oil. Stir in the prepared chia gel.

Create the batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the pancakes fluffy. If the batter is too thick, add a little more water until it reaches a pourable consistency.

Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil if needed. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Serve: Stack the pancakes and serve warm with your favorite toppings such as maple syrup, fresh fruit, or nut butter.