Pancakes — Recipe 45 of 60
Chia Seed & Coconut Breakfast Pancakes
Light, fluffy pancakes with a subtle coconut flavor and a satisfying texture from chia seeds built directly into the batter. These pancakes are naturally egg-free — the chia seeds act as a complete binding agent, making them perfect for a vegan breakfast that does not compromise on fluffiness or flavor. Topped with toasted seeds and fresh fruit for a complete, nourishing meal.
Nutrients (per serving)
- Calories
- ~380kcal
- Protein
- ~12g
- Carbs
- ~52g
- Fat
- ~14g
Ingredients
What you need
- 013 tbsp black chia seeds, divided (2 tbsp for batter, 1 tbsp for topping)
- 0280g rolled oats, blended into flour
- 032 tbsp sunflower seeds, toasted (for topping)
- 042 tbsp pumpkin seeds, toasted (for topping)
- 05200ml coconut milk (full fat for best flavor)
- 0650ml water
- 072 tbsp desiccated coconut
- 081 tbsp honey or maple syrup
- 091 tsp baking powder
- 101 tsp vanilla extract
- 111 pinch of salt
- 121 pinch of cinnamon
- 13Coconut oil for cooking
- 14Fresh mango or banana to serve
Instructions
How to make it
- 01
Make the chia egg by combining 2 tbsp chia seeds with 6 tbsp water in a small bowl. Stir well and rest for 10 minutes until it forms a thick, gel-like consistency. This replaces eggs as the binding agent.
- 02
Blend rolled oats into a fine flour using a blender or food processor.
- 03
Toast pumpkin seeds and sunflower seeds in a dry pan for 3–4 minutes until golden. Set aside to cool.
- 04
In a large bowl combine oat flour, desiccated coconut, baking powder, cinnamon and salt. Mix well.
- 05
Add coconut milk, water, honey, vanilla extract and the prepared chia egg to the dry ingredients.
- 06
Whisk gently until a smooth, thick batter forms. Do not overmix — a few small lumps are fine and actually help keep the pancakes light.
- 07
Rest the batter for 5 minutes — it will thicken slightly as the oat flour absorbs the liquid.
- 08
Heat a non-stick pan over medium heat and add a small amount of coconut oil.
- 09
Pour a ladleful of batter per pancake and cook for 2–3 minutes until bubbles form across the entire surface and edges look set and dry.
- 10
Flip carefully and cook for another 1–2 minutes until golden on both sides.
- 11
Stack pancakes on a plate and top with toasted pumpkin seeds, sunflower seeds and remaining chia seeds.
- 12
Add fresh mango or banana slices and a drizzle of honey to serve.
The science
Why it's good for you
Using chia seeds as an egg replacer is one of the most practical applications of their unique gel-forming properties. When mixed with water, chia seeds create a viscous gel that mimics the binding and moisture-retaining functions of eggs in baking — making these pancakes genuinely fluffy and cohesive without any animal products. This gel is rich in soluble fiber that slows digestion and contributes to the sustained energy release that oat flour already provides. Coconut milk adds medium-chain triglycerides, a form of saturated fat that is metabolized directly as energy rather than stored, providing an immediate fuel source that complements the slow-release oat carbohydrates. Desiccated coconut adds fiber and a natural tropical flavor that pairs beautifully with fresh mango. Toasted seeds on top provide vitamin E from sunflower seeds and zinc and magnesium from pumpkin seeds, completing the nutritional profile of this genuinely satisfying plant-based breakfast.