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Chocolate Chia Pancakes

For kids of all ages

This recipe has been adapted from the Martha Stewart's "Basic Pancakes" recipe to include superior ingredients like cinnamon for managing blood sugar and chia seeds that are rich in Omega-3s, fiber and antioxidants.


½ tsp Salt
¼ Cup Quinoa Flour
¾ Cup Oat Flour
1 Tbsp Navitas Naturals Chia Seeds
2 Tbsp Navitas Naturals Coconut Palm Sugar
Navitas Naturals Cacao Nibs (to sprinkle on top)
2 tsp Baking Powder
1 Cup Vanilla Almond Milk
2 Tbsp Olive Oil
1 large Egg
1 tsp ground Cinnamon
1 tsp pure Vanilla Extract
Fresh Fruit (berries, bananas, etc...) and Maple Syrup


In a blender add milk, egg, olive oil, vanilla.  Next add flour, sugar, baking powder, salt, chia and cinnamon.  Blend on high until all ingredients are just incorporated.  Use a spatula to go down the sides of the blender to ensure all flour is incorporated.

Heat a large cast iron pan (or skillet) over medium heat.  Pour batter directly from the blender into the pan, creating the size pancakes you wish to make.  Sprinkle in a few cacao nibs (or you can use dark chocolate chips)

Cook until the holes bubble on top of the pancake, flip with a spatula and cook for another minute or two.

Transfer to a plate and serve or transfer to a baking sheet and keep warm (at 200 degrees) until all pancakes are finished.

This recipe makes about 12-15 small pancakes.  Too many for you?  Wrap them and freeze them for later use.

Yield: 12-15 pancakes

Submitted By

Fresh Made in NYC