Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·
Spread the love
Jump to Recipe Print Recipe
Gluten FreeLow CarbVegetarian
Pancakes do not have to be sweet all the time so change it up with this savoury chia pancakes recipe. Made with coconut flour and chia seeds making it a nutritious start to the day.
Since I seem to associate eating pancakes for breakfast I will declare this to be a healthy start to the day. If you are munching spinach and chia seeds it can only be a good start. This is a delicious savoury pancake that is great by itself but would be wonderful with a sprinkling of cheese on top too!
I like the green colour of the pancake too..nothing like a coloured start to the day. Or for lunchtime. Or even supper!
OTHER PANCAKE RECIPES TO TRY:
Chocolate Flaxseed Pancakes
Black Forest Pancakes
Keto Pumpkin Pancakes (Coconut Flour)
Peanut Flour Pancakes
Spinach & Chia Pancakes
Angela Coleby
A healthy savoury pancake for breakfast
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 6 pancakes
Calories 200 kcal
Ingredients
- 1 cup spinach, fresh chopped
- ¼ cup chia seeds
- 4 medium eggs
- 1 cup coconut milk
- ½ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 2 tablespoons coconut oil for frying
Instructions
Whisk the eggs until frothy, then add the coconut milk and mix well.
Combine the dry ingredients and add to the egg mixture. Whisk until smooth.
Add the spinach and blend well.
Heat a frying pan with the butter/oil and spoon a few tablespoons of batter into the pan.
Cook on each side until golden brown. When bubbles are coming through the batter, that's the time to flip them over.
Eat and enjoy!
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1pancakeCalories: 200kcalCarbohydrates: 11.5gProtein: 7gFat: 14gFiber: 7g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
More Breakfast
- Flaxseed Porridge
- Peanut Butter Waffles
- Keto Protein Porridge
- Spinach Egg Wrap
Reader Interactions
Comments
Ros
Angela, I’m playing around with oat fiber in place of coconut flour as I’m developing a hatred of everything tasting like coconut. All anyone ever says is oat fiber is absorbent. But so is coconut flour. So do you have an idea of the substitution ratio? My inclination would be 1 to 1, but I thought to ask an expert.
Reply
Angela Coleby
Hi! I'm also playing with oat fiber! It's my new low carb addiction! I am using a 1:1 swap in some of my "experiments".
Reply
Madhavi
Where is the recipe?? I just can’t seem to find it, despite scrolling and searching ☹️ The picture ‘Spinach & Chia Pancakes (coconut flour)’ looks so tempting...I would love to try it.
Reply
Angela Coleby
It should be there now as I've updated the recipe card!
Reply
Kathy
Since your lime and coconut pancakes, made as waffles, are my favourite, I would like to make this recipe for a savoury dinner waffle. If I was using frozen spinach, how much very well drained spinach would you estimate I'd need?
Reply
Angela Coleby
What a great choice on the waffle making! I need a waffle maker now to try this for myself! For the spinach, I would estimate about 1/2 cup cooked spinach. Hope it works out okay! Feel free to send me photos of the finished result!
Reply
Kathy
Thanks for the substitution help! I'll let you know how they turn out. You really owe it to yourself to make the lime and coconut pancake batter as waffles...they are terrific.
Reply
Angela Coleby
I am now looking for a waffle maker! I can't recall seeing one on the island but the hunt is on!
Reply
Kathy
I made this recipe in my waffle iron, using 1/3 cup of batter per waffle, which gave me 7 medium waffles. I used 1/2 of a box of frozen spinach (around 5 oz) before draining and chopping, and I think this was a perfect amount. Because we are so used to breakfast waffles with syrup, we topped with butter, not that it really needed anything for flavour, just habit. I think that I may serve the leftovers topped with a fried egg, or use them to make sandwiches instead of bread. I have to admit that my husband prefers the coconut chia variation...he is really more of a breakfast waffle kind of guy, not savoury apparently.
Angela Coleby
Can I come round to yours for breakfast? I'll wash up afterwards! 🙂
Kathy
The offer of doing the dishes is a terrific sell, so yes, consider yourself invited. The only downside for you would be the distance to Canada, but if you are game, then by all means, come for waffles!
Angela Coleby
Ooh, one of my friends has just moved to Canada so you never know...?
Kathy
I was just looking at another recipe of yours, (Chocolate Pecan Torte) and in one of the comments you mentioned Barbados. We will be vacationing for almost 6 weeks there next winter, and I wonder how difficult it will be to find low carb ingredients, like nut flours? Maybe I should be offering to do YOUR washing up!
Angela Coleby
Lol! I've now moved from there but would recommend that you bring your own flours as the food is expensive there. Like swear loudly in the middle of the store expensive! If you need any tips on what to do/where to go, drop me a line. Happy to advise! 6 weeks will be lovely!
Kathleen
Is the coconut milk you use caned coconut milk or the one from a carton?
Reply
Divalicious
Hi Kathleen, it's from the can.
Reply
tabithasglutenfreedishes.com
These look so yummy!
Reply
Divalicious
Thought I'd do a savoury pancake too! Enjoy!
Reply
Leave a Reply
Trackbacks
[…] Spinach & Chia Seed Pancakes […]
Reply
