Breakfast/ Gluten Free/ Low Carb/ Vegetarian

Spinach & Chia Pancakes (coconut flour)

savoury spinach pancakes with coconut flour

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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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savoury spinach pancakes with coconut flour

Spinach & Chia Pancakes

A healthy savoury pancake for breakfast
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Course: Breakfast
Cuisine: American
Keyword: easy breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 pancakes
Calories: 200kcal
Author: Angela Coleby


  • 1 cup spinach, fresh chopped
  • 1/4 cup chia seeds
  • 4 medium eggs
  • 1 cup coconut milk
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 2 tablespoons coconut oil for frying


  • 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!


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 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.


Serving: 1pancake | Calories: 200kcal | Carbohydrates: 11.5g | Protein: 7g | Fat: 14g | Fiber: 7g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    September 30, 2019 at 2:07 pm

    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
      October 13, 2019 at 11:12 am

      It should be there now as I’ve updated the recipe card!

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

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

  • Reply
    March 4, 2014 at 9:36 am

    These look so yummy!

    • Reply
      March 4, 2014 at 9:38 am

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

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