Subscribe to our Newsletter


Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
02 9211 1322
[email protected]
[email protected]



Serves 1 

2tbsp chia seeds

3/4  cup plant based milk (rice, almond, hazelnut, oat)

¼ cup buckwheat flour

1teaspoon coconut oil + additional for pan

1teaspoon honey or maple syrup + additional for topping

To serve: seasonal fruit of choice, coyo or greek yoghurt, cinnamon, incaberries, chopped pistachios or macadamias


Soak the chia seeds in the milk for approximately 5min before whisking in the buckwheat flour, coconut oil and honey. Warm a pan over low to medium heat and add another teaspoon of coconut oil and allow to melt before adding batter to the pan as one large pancake or 3 smaller ones. Cook approximately 3 minutes on each side. Serve immediately topped with sliced fruit, yoghurt a sprinkle of cinnamon, incaberries, chopped nuts and a drizzle of honey or maple syrup.




breakfast, chia, coconut, dairyfree, entertaining, glutenfree, healthyfamily, homemade, nutrition, omega3, paleo, recipes, seasonal, sugarfree, superfoods, vegan, vegetarian, wholefoods
No Comments

Post a Comment

  • Made these PEANUT BUTTER AND JAM COOKIES the other weekhellip
  • Did a fair bit of cheese and wine last weekhellip
  • Just your average weekday picnic you know? Ha! Nooooooooo ishellip
  • Juuuust a few of the delicious dishes weve been creatinghellip
  • makefriendswithyourfood
  • BROCCOLINI MIMOSA Prob not the typical mimosa style as usuallyhellip