Breakfast/ Gluten Free/ Low Carb/ Paleo/ Vegetarian

Coconut, Chia & Lime Pancakes (Coconut Flour)

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A sweet keto and low carb pancake made with coconut flour and chia seeds.  Coconut and lime start your breakfast with a tropical taste! 

chia pancakes

I had made savoury keto pancakes with chia seeds, so needed to balance it with a sweet pancake.  I am a big fan of the flavour combinations of coconut and lime so threw these into the bowl.   Delicious!  This makes an amazing breakfast or could be a lovely dessert.   A tasty way to sneak some chia into your diet.  I can always distract the Chief Taster with coconut!

  chia pancakes

Coconut, Chia & Lime Pancakes

5 from 1 vote
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Servings: 6 Pancakes
Author: Angela Coleby


  • 1/4 cup chia seeds
  • 4 eggs
  • 1/2 cup desiccated coconut unsweetened
  • 1/4 cup erythritol or other sweetener
  • 1 cup coconut milk
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • Juice & grated rind of 1 lime
  • Butter/coconut oil for frying


  • Whisk the eggs until frothy, then add the coconut milk, lime juice and rind and mix well.
  • Combine the dry ingredients and add to the egg mixture. Whisk until smooth.
  • 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!


Makes about 4-6 pancakes.
Nutrition: Per Pancake: 230 Calories; 19g Fat; 7g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carb
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes


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  • Reply
    October 4, 2019 at 11:21 am

    By chia do you mean ground chia? How much of lime juice should I use? Can I replace it by ACV? Can I eliminate is altogether?

    • Reply
      Angela Coleby
      October 8, 2019 at 9:55 am

      I use the lime for the flavour but you could change it with ACV. And chia is the chia seeds

  • Reply
    Erin Badough
    August 28, 2019 at 11:01 pm

    Do you think I could replace one of the eggs with a flax egg? 3 regular eggs and 1 flax egg?

    • Reply
      Angela Coleby
      August 29, 2019 at 9:06 am

      With these pancakes I would say yes.

  • Reply
    July 18, 2018 at 5:11 am

    I made these as waffles with no probs. As our limes are quite puny here ( in Holland ) I think I’ll use 2 limes next time, to increase the flavour. I ate 1 and was full as these are fibretastic! Anyhow, great recipe and will be making again. : )

    • Reply
      Angela Coleby
      July 18, 2018 at 8:53 am

      You’ve made me want to purchase a waffle maker!

  • Reply
    June 30, 2015 at 2:06 pm

    I used this batter to make waffles, changing nothing in the recipe. They were utterly superb in every way! Thank you so much.

  • Reply
    June 27, 2014 at 1:07 am

    I’ve made these several times, with varied success. I really like the flavor, and sometimes they turn out perfectly, but often they are fragile and fall apart. Also, with a full recipe, the time it takes to cook them gives the chia seeds time to swell, and the batter become extremely thick. Sometimes I thin it a bit as I go, but that can make the pancakes fall apart more. Do you have any suggestions or tips for this recipe? And just out of curiosity, why do you use baking soda instead of baking powder here?

    • Reply
      June 29, 2014 at 7:35 pm

      Hi Carolyn, what do you thin them out with? Perhaps some coconut milk would work better than water, as it is “thicker” than water in consistency. I used baking soda rather than powder as I find it gives a fluffy pancake. Glad you enjoy the flavours and thanks for popping by!

      • Reply
        June 30, 2014 at 12:57 am

        I use coconut milk or almond milk, from a carton not a can. Do you use canned coconut milk? That would change the consistency.

      • Reply
        August 24, 2014 at 11:39 pm

        I made these again with canned coconut milk, being careful not to overfill the measuring cup with coconut flour, and adding the chia seeds last so they didn’t absorb too much liquid. I made them in a waffle iron because they cook faster and more evenly that way, I think. They were great. They are still fragile, but they didn’t crumble or need more liquid. I guess coconut flour is tricky, but these are worth putting into my regular breakfast rotation. Not only are they very tasty, they’re also quick to make in the blender, and one recipe makes enough for several breakfasts.

        I also like to sub 1 t lemon extract for 1 t of the vanilla extract to boost the citrus flavor. I want to try using ground chia seeds for my kids who are texture-averse.

        Thanks for the great recipe and for the tips to help me work it out!

        • Reply
          August 25, 2014 at 11:13 am

          So glad you enjoyed it! Loving the idea of adding lemon extract too! Yummy! Thanks for popping by!

  • Reply
    March 4, 2014 at 9:34 am

    Wow these look great. I will be trying these later happy pancake day!

    • Reply
      March 4, 2014 at 9:36 am

      Thanks Tabitha! Enjoy and happy pancake day too!

  • Reply
    March 4, 2014 at 8:53 am

    What an interesting combination for pancakes! Love this 🙂

  • Reply
    [email protected]
    March 4, 2014 at 7:51 am

    I love the flavours! Thank you for sharing!

    • Reply
      March 4, 2014 at 8:00 am

      Glad you like them! Thanks for popping by! And happy pancake day!

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