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    Home » Breakfast

    Spinach & Chia Pancakes (coconut flour)

    Published: Mar 4, 2014 · Updated: Oct 16, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    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.

    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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    OTHER PANCAKE RECIPES TO TRY:

    Chocolate Flaxseed Pancakes

    Coconut, Chia & Lime Pancakes

    Black Forest Pancakes

    Keto Pumpkin Pancakes (Coconut Flour)

    Peanut Flour Pancakes

    savoury spinach pancakes with coconut flour

    Spinach & Chia Pancakes

    Angela Coleby
    A healthy savoury pancake for breakfast
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine American
    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
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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      Cranberry Coconut Granola
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      Low Carb Pecan Waffles

    Reader Interactions

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      Recipe Rating




    1. Ros

      August 29, 2020 at 10:37 am

      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

        August 31, 2020 at 9:57 am

        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
    2. Madhavi

      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
    3. 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!

            Reply
            • 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!

    4. Kathleen

      May 04, 2014 at 12:14 pm

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

      Reply
      • Divalicious

        May 04, 2014 at 2:09 pm

        Hi Kathleen, it's from the can.

        Reply
    5. tabithasglutenfreedishes.com

      March 04, 2014 at 9:36 am

      These look so yummy!

      Reply
      • Divalicious

        March 04, 2014 at 9:38 am

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

        Reply

    Trackbacks

    1. Spinach Feta Pancakes - Divalicious Recipes says:
      February 22, 2019 at 10:14 pm

      […] Spinach & Chia Seed Pancakes […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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