Recipe courtesy of Linwoods. 

Chocolate Chia Pancakes

Chocolate Chia Pancakes


For the Pancakes

60g oats gluten free if necessary

15g raw cacao powder or cocoa powder

1 tsp baking powder

60g ripe banana

125ml unsweetened almond milk

1 tbsp (7g) milled chia seeds

1-2 tsp maple syrup (optional)

½ tsp vanilla extract

For the Chocolate Sauce

1 tbsp (7g) raw cacao powder or cocoa powder

1 tbsp (15ml) maple syrup

2 tbsp (30ml) full fat coconut milk

1 tsp (4g) arrowroot starch + 1 tbsp (15ml) water


  1. Place all ingredients for the pancakes in a blender or Nutri Bullet and blend until smooth.
  2. Set batter to one side while you preheat the pan.
  3. Heat a non-stick 10-inch pan over a medium heat. Cook 2.5 tbsp of batter per pancake.
  4. Cook for 2-3 minutes, flip and cook for 2 minutes more. To make flipping easier place pan under a preheated grill for 1 minute, return to the stove top and cook for 1 minute more.
  5. For the chocolate ganache whisk together first three ingredients in pot, bring to the boil and simmer for 2 minutes.
  6. Mix together water and arrowroot starch. Add to the pot and whisk to combine while it simmers. Allow to heat through and thicken for 1-2 minutes.
  7. The chocolate sauce can be made in advance and stored in the fridge.
  8. Serve pancakes topped with chocolate sauce, some hemp seeds, desiccated coconut, and blackberries.

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