Chia Seed Pancakes with Berries and Coconut Cream

I love this recipe – it’s like a normal pancake with a health oompf. It’s gluten and dairy-free and has the added twist of healthy chia seeds (the superfood and source of healthy omega-3 fats and fibre) and cinnamon (blood sugar regulator and antioxidant). You can use any filling you would normally use, but I think the berry and coconut cream is so fresh and delicious – it feels bold, but it packs a nutritional punch and is finger-lickin’ good. The kids can easily join in to help make the batter – lots of mixing = little people feeling important.


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Chia Seed Pancakes with Berries and Coconut Cream
Course Breakfast
Prep Time 30 minutes
Servings
pancakes
Course Breakfast
Prep Time 30 minutes
Servings
pancakes
Instructions
  1. In a mixing bowl place the flour, chia seeds, cinnamon and salt. Add the three eggs and whisk until it has the consistency of a really thick batter.
  2. Add the milk slowly, a small bit at a time, to avoid a lumpy batter. Keep whisking.
  3. While the batter is sitting for a few minutes allowing the chia seeds to add a thicker consistency, take the coconut milk out of the fridge. Scrape out the solid milk into a bowl and pour the liquid into a glass. With a fork mix up the coconut milk. If you find it’s too solid add a trickle of the liquid. You want it to be like whipped cream.
  4. Get your frying pan really hot. Using coconut oil to fry put approximately a ladleful of the batter mixture into the pan and cook until the surface no longer looks wet. Then flip over and cook the other side.
Recipe Notes

Serve with berries and the coconut cream mixture. A dash of lemon adds a nice twist.

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