Fluffy Coconut Chia Pancakes with Tropical Fruits
: a stack of golden pancakes, fluffy and warm, topped with juicy mango, sweet pineapple, and a drizzle of honey. Sounds like a tropical paradise, right? These coconut chia pancakes are the ultimate breakfast treat—delicious, easy to make, and loaded with nourishing ingredients to start your day off right.
What You’ll Need
For the pancakes:
- 1 cup flour (all-purpose, whole wheat, or gluten-free—your choice!)
- 1 tablespoon chia seeds (for a little health boost)
- 1 tablespoon baking powder (hello, fluffiness!)
- A pinch of salt
- ¾ cup coconut milk (or any milk you love)
- 1 egg (or a flax egg: mix 1 tsp flaxseed meal with 2.5 tsp water)
- 2 tablespoons shredded coconut (adds a nice texture)
- 1 tablespoon maple syrup (or honey)
- ½ teaspoon vanilla extract (because vanilla makes everything better)
- Coconut oil or butter for cooking
For the toppings:
- 1 ripe mango, diced
- ½ cup pineapple chunks
- 1 passion fruit (optional but amazing)
- 2 tablespoons coconut yogurt (or Greek yogurt)
- A drizzle of honey or maple syrup
- A sprinkle of toasted coconut flakes
How to Make Them
Step 1: Mix the batter
In a big bowl, combine the flour, chia seeds, baking powder, and salt. In another bowl, whisk together the coconut milk, egg (or flax egg), shredded coconut, maple syrup, and vanilla. Slowly pour the wet mix into the dry and stir until just combined. It’s okay if it’s not perfectly smooth—lumps are fine!
Step 2: Heat the pan
Grab a non-stick skillet or griddle and heat it over medium. Add a little coconut oil or butter to prevent sticking.
Step 3: Cook the pancakes
Pour about ¼ cup of batter for each pancake onto the hot pan. When you see bubbles forming on the surface, flip it over. Cook the other side until it’s golden brown. Repeat until all the batter is used up (and try not to eat them all as you go!).
Step 4: Prep your toppings
Dice the mango and pineapple, scoop out the passion fruit pulp (if using), and mix them all together in a bowl.
Step 5: Assemble and enjoy
Stack your pancakes, spoon the tropical fruit on top, add a dollop of yogurt, drizzle with honey or maple syrup, and sprinkle with toasted coconut flakes. Voilà —a breakfast that looks and tastes like a mini-vacation!
Why You’ll Love This Recipe
- Chia seeds = superpowers. These tiny seeds are packed with omega-3s, which keep your skin glowing and your energy steady.
- Coconut milk = creamy goodness. It’s rich, dairy-free, and perfect for pancakes.
- Tropical fruits = instant sunshine. They’re loaded with vitamin C to boost your immune system and your mood.
Pro Tips
- Let the batter sit for 5-10 minutes. The chia seeds will soak up some liquid, making the pancakes extra fluffy.
- Toast the coconut flakes for a nutty flavor—it’s worth the extra step!
- Leftovers? Store them in the fridge and reheat in the toaster for a quick breakfast treat.
These pancakes are everything breakfast should be: fun, flavorful, and a little fancy without being fussy. Whip them up for a weekend treat, and I promise your day will feel a little brighter.
