Coconut, cocoa and chia seed pancakes


Breakfast time at our house is chaos, especially when the toddlers are teething, something they will always eat are pancakes!

This recipe yields 6-8 pancakes, which my two chowed down.

Each serving (3-4 pancakes) has around 25g of chia seeds in them which equals around 8 grams of fat, 12 grams of carbohydrate, over 10 grams  of fibre and 5 grams of protein.

They take about 2 minutes to make and another 6-8 minutes to cook and can be made easily with older kids helping.


1 cup of regular flour

½ cup desiccated coconut

1/3 cup of chia seeds

1 tablespoon of cocoa powder

½ teaspoon of salt

½ teaspoon of baking powder (this well help the pancakes to get fluffy)

½ teaspoon of cinnamon

1 cup coconut milk (or any other vegan milk, I love the taste of coconut milk)

1 tablespoon of maple syrup

2 tablespoons of Orgran egg replacer (mixed with 4 tablespoons of water, mixed well in separately in a medium bowl)

Vegan butter

Blueberries to serve

Optional – maple syrup


  1. Mix all of the dry ingredients together in a large bowl until they are well combined
  2. In the bowl that has the egg replace, add maple syrup and coconut milk until combined
  3. Add wet ingredients to dry ingredients and mix well
  4. In a medium non-stick fry pan over a low-medium heat, add about a teaspoon of vegan butter, allow to melt and then add pancake mixture (about 2 tablespoons per pancake).
  5. Cook for about 3-4 minutes each side, place on paper towel to allow to cool and serve with your favourite fruit and extra maple syrup if desired!


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