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  • Writer's pictureLaverne Banderk

Almond Flour Chia Seed Pancakes

When it comes to weekend breakfasts (okay, any breakfast really...), my preference is definitely pancakes. I love trying new pancake recipes and experimenting with a variety of ingredients, and one of my new favourite ingredients to add a bit of natural sweetness is raw date sugar. I prefer to use LIVA, a simple product made only with whole, ground dehydrated dates, a healthier alternative to refined sugars. Depending on how sweet you like your pancakes, you can simply add 1 tbsp of date sugar for a touch of sweetness or up to 3 tbsp for a sweeter pancake. I prefer to add 1 tbsp and then add more sweetness with toppings such as berries and real maple syrup.

These Almond Flour Chia Seed Pancakes are nutrient-dense (high in vitamin E, magnesium, manganese, copper and phosphorous), gluten-free, protein-packed, fibre-rich, contain healthy fats, and taste great! They come together in less than 20 minutes and are a perfect choice for a weekend breakfast or brunch, or even a quick weekday breakfast to simply pop in the microwave when extras are made and stored in the freezer (double or triple the recipe for lots of extras!).


1 cup almond flour

2 eggs

1/2 tbsp cinnamon

2 tbsp chia seeds

1 tbsp date sugar (optional)

1 tsp baking powder

1-2 tbsp water (to thin the batter)

Optional add-ins: blueberries, chocolate chips, cacao nibs


In a large bowl, mix all of the ingredients (except any optional add-ins) together until well blended. Gently fold in any optional add-ins. Lightly grease a large pan with coconut oil and heat to medium. Once warm, pour 1/4 to 1/3 cup of the batter per pancake onto the pan (makes about 4-5 pancakes) and cook about 2-3 minutes per side (flip when bubbles start to appear and pop). Serve with Greek/coconut yogurt, real maple syrup, berries, and/or nuts, and enjoy!

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