These coconut chia pancakes are a deliciously light breakfast option that combines the nutty flavor of chia seeds with creamy coconut milk.
Topped with a fresh mango salsa, this recipe balances sweet and tropical flavors, making it a refreshing start to your day.
Perfect for gluten-free diets, these pancakes are easy to prepare and bring a nutritious twist to classic pancakes.
Why You’ll Love This Recipe
- Chia seeds absorb the coconut milk to create a naturally thick and fluffy pancake batter without needing eggs or gluten.
- Coconut milk adds moisture and undertones of tropical flavor that complement the fresh mango salsa.
- The mango salsa provides a bright and sweet contrast, elevating the pancakes with fresh fruit and a hint of lime and mint.
Coconut Chia Pancakes with Mango Salsa
Light and fluffy coconut chia pancakes served with fresh mango salsa for a tropical, gluten-free breakfast.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 12 pancakes
Ingredients
- 1 cup (240 ml) coconut milk, full fat
- 2 tablespoons chia seeds
- 1 cup (120 g) gluten-free all-purpose flour
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted coconut oil, plus more for cooking
- 1 ripe mango, peeled and diced
- 1 small lime, juiced
- 1 tablespoon fresh mint, chopped
- Optional: 1 tablespoon honey or maple syrup for salsa
Instructions
- Prepare the chia egg substitute In a small bowl, combine the chia seeds with 6 tablespoons (90 ml) of coconut milk. Stir well and let sit for 10 minutes until it forms a gel-like consistency.
- Make the pancake batter In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt. Add the remaining coconut milk, vanilla extract, melted coconut oil, and the chia gel. Stir until just combined, being careful not to overmix.
- Prepare the mango salsa In another bowl, combine the diced mango, lime juice, chopped mint, and optional honey or maple syrup. Mix gently and refrigerate until serving.
- Cook the pancakes Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil. Pour 1/4 cup (60 ml) of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook another 2-3 minutes until golden and cooked through.
- Serve Transfer the pancakes to plates and top with generous spoonfuls of mango salsa. Serve immediately for best texture.
Helpful Tips
- Use full-fat coconut milk for the best flavor and pancake texture.
- To keep pancakes warm while cooking the rest, place them on a baking sheet in a 200°F (93°C) oven.
- For fluffier pancakes, do not overmix the batter as this can develop gluten and toughen the pancakes, even with gluten-free flour.
- Chia seeds and coconut are common allergens; ensure no allergies before serving.
Storage and Make-Ahead
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat pancakes gently in a toaster or skillet before serving.
Keep mango salsa refrigerated and consume within 24 hours for optimal freshness.
Frequently Asked Questions
Can I make these pancakes vegan?
Yes, this recipe is already vegan as it uses chia seeds as an egg substitute and coconut milk instead of dairy.
Can I use fresh coconut milk instead of canned?
Canned coconut milk is preferable due to its creaminess, which helps with pancake texture. Fresh coconut milk may be too thin.
How do I store leftover pancakes safely?
Cool pancakes completely before storing in an airtight container in the fridge. Consume within 2 days to ensure freshness and food safety.
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