Coconut Chia Pancakes
Wowowow! These coconut chia pancakes are so delicious and super healthy! I ended up eating them for breakfast AND dessert—these pancakes are that good. My coconut chia pancakes are packed full of superfoods, and they are gluten-free, dairy-free, and can even be made vegan.
*Makes 8 small pancakes*
1/4 cup coconut flour
1/4 cup unsweetened full-fat coconut milk (comes in a can)
3 tablespoons chia seeds
9 tablespoons water
pinch of salt
dash of cinnamon
1/8 teaspoon baking soda
2 tablespoons coconut oil
1 tablespoon pure vanilla extract
1 tablespoon honey (optional)
1 teaspoon maca powder (optional)
Coconut oil for cooking
4 dates halved and pitted
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1 teaspoon unsweetened full-fat coconut milk (comes in a can)
Grind chia seeds in a coffee blender. Once ground, mix chia seeds with water, and let set in the refrigerator for 15 minutes.
Mix coconut oil, coconut milk, chia seed mixture, vanilla extract, and honey in a food processor.
Next, add coconut flour, salt, cinnamon, baking soda, and maca powder to the food processor. Mix with the wet ingredients.
Put coconut oil on the pan. Once it heats up, place equal dollops of pancake batter, and slightly flatten the dollops with a spatula. Let the first side cook for about four minutes. Then, flip the pancake to cook the other side. Remove once cooked.
While the pancakes are cooking, make the date purée. Put the dates, vanilla extract, cinnamon, and coconut milk into the food processor, and blend until mixed thoroughly. It should still have little chunks of dates once thoroughly blended.
Top the coconut chia pancakes with the date purée, and enjoy!