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Fluffy Pancakes with Strawberry Chia Jam and Yogurt

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  • Author: Emma Delaney
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Golden, fluffy pancakes served with a vibrant homemade strawberry chia compote, a dollop of whipped coconut cream, fresh strawberries, and toasted almond flakes—perfect for a wholesome, indulgent breakfast or brunch.


Ingredients

Units Scale
  • For the pancakes:
  • 1 cup all-purpose flour
  • 1 tablespoon coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup almond milk (or milk of choice)
  • 1 tablespoon apple cider vinegar
  • 1 egg
  • 1 tablespoon melted coconut oil or butter
  • 1/2 teaspoon vanilla extract
  • For the strawberry chia compote:
  • 1 1/2 cups fresh or frozen strawberries
  • 1 tablespoon maple syrup
  • 1 tablespoon chia seeds
  • 1/2 teaspoon lemon juice
  • Toppings:
  • 1/3 cup coconut whipped cream
  • Fresh strawberries, halved
  • Toasted almond flakes
  • Chia seeds for garnish

Instructions

  1. In a small bowl, mix almond milk with apple cider vinegar and let sit for 5 minutes.
  2. In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, and salt.
  3. Add the milk mixture, egg, melted coconut oil, and vanilla to the dry ingredients and stir until just combined.
  4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake and cook 2–3 minutes per side until golden. Set aside.
  5. For the compote, place strawberries and maple syrup in a saucepan over medium heat. Cook for 5–6 minutes until soft, then mash gently. Stir in chia seeds and lemon juice. Let thicken for 10 minutes.
  6. Plate pancakes with compote, a spoonful of coconut cream, fresh strawberries, almond flakes, and a sprinkle of chia seeds. Serve warm.

Notes

  • Use gluten-free flour to make the pancakes gluten-free.
  • Chill coconut cream in the fridge overnight for easy whipping.
  • Compote can be made in advance and stored in the fridge for up to 5 days.

Nutrition

  • Serving Size: 2 pancakes with toppings
  • Calories: 290
  • Sugar: 9g
  • Sodium: 210mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 45mg