Coconut chia pancakes

I must have a pancake obsession. These ones have a crispy and fluffy texture, fill you up and are deliciously healthy.

They’re a great weekend breakfast treat, or you can make the mixture the night before and cook them up quickly in the morning. They’re also good as a lunchbox snack and my husband likes them with peanut butter (yep!).

PREPARATION TIME

8 mins

COOKING TIME

3-5 mins

YIELDS

10 pancakes

NOTES

Lo-carb, Gluten free, Dairy free, Grain free

INGREDIENTS

3 large eggs

3/4 cup nut milk, like almond or macadamia

1 banana

1/2 lime, juiced & zested

1 tsp vanilla paste

1/2 cup coconut flour

1/2 cup arrowroot, tapioca or cassava flour

1/2 tsp baking powder

1/2 tsp baking soda

pinch of unrefined salt

2 tbsp chia seeds

ghee, coconut oil or olive oil for frying, or a mix

DIRECTIONS

1. In a blender or large bowl mix together the eggs, milk, mashed banana, vanilla, lime zest and juice

2. Add the coconut flour, arrowroot flour, baking powder, baking soda and salt and mix until the batter is well combined and smooth. Fold in the chia seeds. Let mixture sit for 5 minutes for the chia to bloom a little

3. Grease a large pan and heat to medium

4. When the pan is hot, turn down the low heat and pour the batter in. It should make around 4 x 10 cm pancakes or 8 x 5 cm pancakes. Once bubbling, flip and cook on the other side

5. Serving suggestions are grass-fed butter, coconut yoghurt, berries or a nut butter. If you want to serve with a syrup, use rice malt (it has no fructose)