Pancakes - Blueberry Chia
Recipe type: Basics
A firm family favorite, these pancakes are easy to make and feel totally indulgent whilst bursting with goodness. Chia seeds pack a huge punch for their size. They contain all eight essential amino acids, making them a super protein and also contain five times more calcium than milk. The addition of antioxidant high blueberries may put a stop to free radical damage that can lead to accelerated ageing.
Serves 2
Basic pancake.
  • 100g spelt flour
  • 2 tbsp. chia seeds
  • 2 tsp. baking powder
  • ½ tsp. cinnamon
  • Pinch salt
  • 200ml homemade almond milk (please see separate recipe *link*)
  • 1 tsp. vanilla bean paste
  • 50g blueberries
  • 2 tsp. coconut oil, for the pan
  • 100ml coconut milk, frozen
  • 1 tsp. cinnamon
  • Handful of blueberries, washed
  • Dash of maple syrup
For the pancake
  1. Sift the spelt flour into a mixing bowl and whisk in the chia seeds, baking powder, cinnamon and salt.
  2. Make a well in the centre and gradually beat in the almond milk until you have a smooth batter. Beat in the vanilla bean paste and blueberries and set aside.
  3. Meanwhile, gently heat a large frying pan and wipe with a little coconut oil.
  4. Dollop one tablespoon of batter into the pan for each pancake (you should be able to cook about three pancakes at a time depending the size of your pan).
  5. When bubbles appear on the surface of the batter, flip over and cook for a further 2 minutes until golden and fluffy.
  6. Keep warm and repeat.
  7. Serve hot with a choice of our toppings below.
For the topping
  1. Freeze the coconut milk for a few hours.
  2. Take out of the freezer and scrape off the ‘cream’ from the top and put into a bowl.
  3. Add the cinnamon ) and the maple syrup.
  4. Whip up until smooth and creamy.
  5. Stir in the blueberries
  6. Serve on dolloped on top of pancakes with a sprinkling of additional blueberries.
  7. Alternatively, these pancakes are delicious simply served with a drizzle of maple syrup.
Recipe by EPJHealth at