Go Back Email Link
+ servings
Maple Syrup Poured Over Chia Seed and Coconut Pancakes On White Plate with Raspberries

Coconut and Chia Seed Pancakes

Print Recipe
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! 
Course Breakfast, brunch
Cuisine American
Dish Type Pancakes
Cooking Style Easy
Diet and Health gluten-free, Healthy
Seasonal Easter, Father's Day, Mother's Day
Ingredient chia seeds, coconut flour
Prep Time 8 mins
Cook Time 10 mins
Total Time 18 mins
Servings 4
Author Amy Reiley


  • 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


  • 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.