Coconut and Chia Seed Pancakes
This pancake recipe combines the aphrodisiacs of chia seeds and coconut flour to create one health-boosting breakfast in bed with a flavor so delicious you'd never guess it was healthy!
Ingredients
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1 pinch salt
- 3 tbsp grape seed oil plus extra for frying the pancakes
- 1 tbsp honey
- 3 large eggs at room temperature
- 1/3 cup 1 or 2% milk (sub almond milk)
- 1/2 teaspoon vanilla extract
- 2 tsp chia seeds
- syrup and sliced fresh fruit for serving
Instructions
- In a medium bowl, stir the grape seed oil and honey until combine. Whisk in the eggs in one at a time. Add the almond milk, almond extract, vanilla extract and cha seeds. Set aside for 5 minutes to allow the chia to “bloom.”
- While the chia is “blooming,” combine the coconut flour, baking powder and salt in a small bowl.
- Fold the dry ingredients into the wet ingredients with a spatula. Mix until just combined.
- Heat approximately 1 tablespoon grape seed oil in a large sauté pan over medium-high heat.
- Add the batter 1 heaping tablespoon at a time. Cook for about 2-3 minutes before flipping. (This batter doesn’t bubble as dramatically as traditional pancake batter, so you will have to watch them carefully to know when to flip.) Cook for 1-2 minutes on the second side.
- Cook the pancakes in batches until all of the batter has been used, adding more oil to the pan as needed. Serve immediately with your favorite syrup and a garnish of fresh fruit.
