Vanilla & Coconut Chia Pancakes

Upon recently deciding to further reduce free range, organic eggs from my diet and become even more plant-based, chia seeds have become my new favourite thing. Ever. They're such a great way to add crunch to smoothies when used as a topping, sprinkled over pancakes or salads and even used to substitute eggs, like I have in this recipe. Everything binds beautifully and they sure pack a nutritional punch!

VANILLA AND COCONUT CHIA PANCAKES - sugar free, vegan, plant based, dairy free, gluten free, pancakes, whole foods, no refined sugar, vanilla bean, coconut, recipe, easy, natural,, recoveringraw

Originally from South America, these tiny little seeds are far more than meets the eye. For vegetarians, they are particularly great news, as they are a complete protein AND contain omega 3 fatty acids, which are essential for both brain and heart function. They also contain potassium, calcium, phosphorus and manganese and are incredibly high in fibre, which will help keep you feeling fuller for longer.

They're a great way to sneak a hefty dose of nutrition into children too, as they are utterly flavourless and go virtually undetected when blended into a smoothie (or in these pancakes!)

I really want to show you more ways to use these incredible little seeds in lots of different ways, so keep your eyes peeled for more chia recipes in the coming weeks (like this low fat pizza with caramelised onions).

Here I have used Ceres Organics chia seeds, a well-known, New Zealand based company with a multitude of incredible pantry staples as well as other bits and bobs. Head over and check them out - they have more awesome recipes showing you other ways to use chia, too.

Serves 2-4

The Goods

  • 2/3 cup buckwheat flour
  • 2/3 cup brown rice flour
  • 2 tsp gluten free baking powder
  • 2 tbsp chia seeds + 6 tbsp water, mixed together and left to set in the fridge for about 10 minutes to form a chia gel
  • 1 cup coconut milk
  • 1/2 tbsp maple syrup
  • 1/2 tbsp vanilla extract and/or seeds of 1 vanilla pod
  • Coconut oil, to fry
  • Toppings of your choice: bananas fried in maple syrup and coconut oil, coconut yogurt, walnuts, or a quick berry jam as seen above - I simply cooked mixed berries, maple syrup, vanilla powder and a little water over the stove-top until reduced down.

The How To

  1. Sift both flours and the baking powder into a large bowl.
  2. Add in the chia gel, coconut milk, maple syrup and vanilla, whisking to combine.
  3. Fry in a preheated frypan over medium heat until cooked through and golden.

I'd love to see your recreations of this recipe - tag me on instagram @recoveringraw and hashtag with #recoveringraw!

I'd love to hear your thoughts on this recipe, so don't forget to comment, like and share!