Breakfast/ Gluten Free/ Low Carb/ Vegetarian

Spinach & Chia Pancakes (coconut flour)

chia-pancakes

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.

Savoury goodness

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!

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Spinach and Chia Pancakes (coconut flour)

  • Servings: 1-2
  • Difficulty: easy
  • Print

INGREDIENTS

1 cup spinach, finely chopped

1/4 cup chia seeds

4 eggs

1 cup coconut milk

1/2 cup coconut flour

1 tspn baking soda

1/2 tspn salt

1/2 tspn black pepper

1/2 tspn ground nutmeg

Butter/coconut oil for frying

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METHOD

  • 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.

Doesn't look tempting yet..

Doesn’t look tempting yet..

  • 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: 275Calories; 18g Fat; 10g Protein; 20g Carbohydrate; 13g Dietary Fiber; 7g Net Carb

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spinach chia pancakes

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15 Comments

  • Reply
    Kathy
    June 15, 2017 at 9:37 am

    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
      June 15, 2017 at 1:52 pm

      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
        June 16, 2017 at 7:29 am

        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
          June 16, 2017 at 8:07 am

          I am now looking for a waffle maker! I can’t recall seeing one on the island but the hunt is on!

          • Kathy
            June 19, 2017 at 12:42 pm

            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
            June 19, 2017 at 12:44 pm

            Can I come round to yours for breakfast? I’ll wash up afterwards! 🙂

          • Kathy
            June 19, 2017 at 2:17 pm

            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
            June 19, 2017 at 3:26 pm

            Ooh, one of my friends has just moved to Canada so you never know…?

          • Kathy
            June 19, 2017 at 2:28 pm

            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
            June 19, 2017 at 3:29 pm

            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!

  • Reply
    Kathleen
    May 4, 2014 at 12:14 pm

    Is the coconut milk you use caned coconut milk or the one from a carton?

  • Reply
    tabithasglutenfreedishes.com
    March 4, 2014 at 9:36 am

    These look so yummy!

    • Reply
      Divalicious
      March 4, 2014 at 9:38 am

      Thought I’d do a savoury pancake too! Enjoy!

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