Pó de sementes de chia

I've been using this as an egg replacer in pancakes and it actually holds things together better than flax. The mild nutty taste disappears into whatever I'm baking, and I like knowing I'm getting the omega-3s without grinding seeds myself every morning.

The cold-milled texture blends way smoother into my morning smoothies than whole chia seeds ever did, no gritty bits at the bottom. I've been using a spoonful as a vegan egg swap in pancakes and they hold together just fine.

I was skeptical about swapping eggs in my baking, but this powder binds muffins and pancakes perfectly without changing the taste. The cold-milled texture dissolves smoothly into smoothies too, and I love that I'm sneaking extra fiber and omega-3s into every batch.