Gluten-Free Coconut Pancakes

This vegan coconut pancake recipe will quickly charm anyone who sits at your table to enjoy them. Using Elan organic chia seeds as an egg substitute is a great way to make delicious egg-free pastries and breakfast, just like these pancakes. Share your recipe images with us!


Servings: 2




  • ¼ cup gluten-free coconut flour, leveled
  • 3 units chia egg substitute (3 tbsp Elan Organic Chia Seeds + 3 tbsp water, rested for 5 minutes)
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1 tsp natural vanilla extract
  • ⅛ tsp fine sea salt
  • ¼ cup fresh blueberries
  • ¼ cup fresh strawberries
  • 1 tsp Elan Organic Hulled Hemp Seeds




  1. In a large bowl, combine the coconut flour, chia egg substitute, olive oil, maple syrup, baking powder, vanilla extract, and salt.
  2. Stir together, breaking up any clumps.
  3. In an oiled skillet over medium-low heat, add 3 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle.
  4. Flip the pancake and let it cook on the other side until both sides are golden.
  5. Repeat with the remaining batter and top with additional maple syrup, hemp seeds and fresh fruit.

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