Coconut Chia Protein Pancakes Recipe

Posted by Ethan Boldt on

Chia seeds were originally cultivated by the Aztecs and valued for their nutritional properties. Today they are sought after for their high content of omega 3 fatty acids, fiber and numerous vitamins and minerals. Chia can also provide a metabolic boost and help improve one’s hydration.

The "protein" part of this delicious pancake recipe is Bone Broth Protein Vanilla, which features naturally occurring type II collagen, chondroitin, glucosamine, hyaluronic acid and a delicious flavor all under one lid. While most pancakes fall short in the protein department, BBP helps deliver 20 grams per serving and turns these pancakes in the perfect macronutrient breakfast.

Try this easy coconut protein pancakes recipe for a new way to add chia and protein to your diet.

Nutrition Facts

  • Serving Size: 1
  • Calories: 375
  • Total Carbohydrates: 25.6g
  • Fiber: 7.8g
  • Sugar: 3g
  • Total Fat: 17.8g
  • Unsaturated Fat: 6.7g
  • Saturated Fat: 9.8g
  • Protein: 28.8g
  • Cholesterol: 85mg
  • Potassium: 782mg (18% DV*)
  • Sodium: 511mg (30% DV*)

*Percentages are based on a diet of 2000 calories a day.

How to Make Coconut Chia Pancakes

Meal Type: Breakfasts

Diet Type: Gluten-Free, Paleo

Servings: 2

Prep Time: 5 min

Cook Time: 8 min

Total Time: 13 min


  • 1?4 cup gluten-free all-purpose flour
  • 2 tablespoons coconut flour
  • 2 scoops Bone Broth Protein Vanilla
  • 1?2 teaspoon baking powder
  • pinch of sea salt
  • 1 tablespoon chia seeds
  • 1 tablespoon coconut flakes
  • 1 egg
  • 4 tablespoons almond milk


  1. Combine all the dry ingredients in a bowl. Then add wet ingredients and stir together.
  2. Heat a pan and coat with coconut oil. Pour 2 tablespoons of batter to form each pancake.
  3. Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two.