Make It A Guilt Free Pancake Day This February

With February fast approaching, New Year’s resolutions of healthy diets or Veganuary efforts are getting a tad hard to sustain, especially when the anticipated arrival of Pancake Day (February 13). To help keep us on track whilst still enjoying a sweet treat, our friends over at Linwoods has partnered with Peachy Palate to create a nutritious pancake recipe packed full of goodness.

These deliciously healthy chocolate chia pancakes are gluten free, vegan friendly, and contain milled chia seeds, which is one of the highest natural sources of Omega 3 and dietary fibre, a beneficial addition to your diet. All in all, the most perfect combo!

Jumping on the pancake bandwagon this February, make these pancakes as a surprise in the morning for someone you love, all you’ll need is some pretty basic ingredients to get the flavours just right….

Chocolate Chia Pancakes

Ingredients 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

Ingredients 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.


Diana Simpson

Diana is a passionate journalist and a curious soul who is on the quest of finding what she loves the most; coffee, dogs, books or traveling? Born and bred in London, writing is her healing power.