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Blueberry Pancakes

These pancakes are great for a weekend breaky with the goodness of chia seeds and maca powder to add some healthiness to our treat. 

Serves 2

Prep 15 minutes, cook 15 minutes



1 cup self-raising wholemeal flour

2 tbs chia seeds

1 tbs Maca powder

2 tsp coconut sugar

1/2 cup shredded coconut

1/2 punnet blueberries

1 egg

1/3 cup milk of your choice (skim, coconut, almond)



  1. Put flour, chia seeds, maca powder, coconut sugar and coconut in a mixing bowl.

  2. Lightly beat egg in a separate bowl and then add to the dry mix.

  3. Pour half of your milk into the pancake mix and using a whisk gently combine the ingredients. Gradually add more milk until the batter is a consistency you like. Thicker batter for thick pancakes and a thinner batter for a more crepe consistency. You may find you need extra milk depending on how much the chia seeds soak up.

  4. Whisk for a minute or two until the mix is light and aerated. Add blueberries.

  5. Heat up a frying pan and spray lightly with olive oil. Spoon two heaped tablespoons of mixture into the pan and gently round off into a pancake shape.

  6. Cook on one side until the bubbles come through, then flip and cook on the other side.

  7. I find these take longer than standard pancakes so prick the middle with a fork to see when it's cooked through, keep flipping so that they don't get burnt on one side. 

  8. Now sit back and mindfully enjoy your meal!

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