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
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 8mins
Cook Time 10mins
Total Time 18mins
Author Amy Reiley
3tbspgrape seed oilplus extra for frying the pancakes
3large eggsat room temperature
1/3cup1 or 2% milk(sub almond milk)
syrup and slicedfresh 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.