Chia Seed Pancakes

Chia seeds: protein (2tbsp = 4g), fiber, omega 3 & 6, potassium, calcium, iron, phosphor, manganese

Fact 1: chia seeds have 8x more omega 3 than salmon and it’s a complete source of protein

Cinnamon: vit. B’s + calcium, iron, manganese, fiber

Fact 2: cinnamon lowers blood glucose levels, lowers cholesterol, is anti-inflammatory, improves brain funtion and memory

Ingredients (2-3 servings):

  • 200g flour – optional gluten-free (I used rice flour)
  • 400ml plant based milk (almond, soya, coconut, rice ,vanilla,..)
  • 30g chia seeds
  • Coconut oil (or another oil for frying)
  • Optional: 1tbsp turmeric
  • Optional: 1tbsp cinnamon

Serve with:

  • Your favorite syrup: maple, agave, date or blueberry syrup
  • Cinnamon


  1. Put the flower in a mixing bowl, add the milk and mix until smooth.
  2. Add the chia seeds, turmeric, cinnamon and give it a good stir.
  3. Put this mixture in the fridge for 5 minutes.
  4. When the mixture is too thick, add some more milk (I personally like thicker pancakes).
  5. Add the oil in a frying pan and put on high heat, I use a soup spoon to put the right amount of dough in the pan and turn around when the sides go golden brown.
  6. Serve and don’t forget to add some syrup and cinnamon on top!

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