Chia Coconut Pikelets

 Chia Coconut PikeletsPhoto by Pamela Mackertich

I'd love to share a wholesome and delicious recipe out of my Supercharged Food for Kids book.

Pikelets work well for children as they are smaller than a traditional pancake and become a practical and fun finger food for them.  They can also be used for dessert as well as breakfast or packed into a lunchbox for morning or afternoon tea.

I’ve used chia seeds in this recipe because they are a delicious super food, packed with Omega 3s and ridiculously high in antioxidants. They’re extremely versatile and easy to use too. Some great ways to include them in your child’s diet are by adding them to smoothies, sprinkling them on top of yoghurt or cereal, tossing them in your muffin mix or making these delicious pikelets.

Any time you can squeeze chia into your child’s diet, you’re boosting their nutritional profile. By including plain full fat yoghurt on top of these pikelets, you’ll be providing sustenance as well as essential protein, calcium, vitamin C, iron, potassium and Omega 3 essential fatty acids.

When mixed with water, chia seeds become gelatinous. In this form you can use them as an egg substitute in your baking recipes.

Serves 6


  • 1 TBS chia seeds
  • 1 1/2 cup self-raising gluten free flour
  • 1 cup coconut milk
  • 1/2 cup filtered water
  • 2 eggs beaten
  • 1 TBS coconut nectar or sweetener of your choice
  • 2 TBS butter


  •  In a bowl place chia, flour, coconut milk, water, eggs and sweetener and mix.
  • Heat a frying pan and melt some butter in the pan
  • Pour in mixture and cook on medium heat until bubbles start to form
  • Flip over using a spatula and cook until browned
  • Continue until finished

I hope your whole family enjoys these pikelets. Top with yoghurt, berries or topping of your choice. You can find more recipes for kids here.


11 Responses to “Chia Coconut Pikelets”

  1. Karen says:

    Hi lee
    Awesome recipe, but can you use almond meal or coconut flour instead, as I don’t have any gluten free flours!!

  2. irina says:

    thx for the recipe 🙂 tried it and everybody loved it…
    at the end you write this:
    “When mixed with water, chia seeds become gelatinous. In this form you can use them as an egg substitute in your baking recipes”
    this sounds very interesting! but how does it work?how long do the seeds have to stay in water?which amount do you need to replace a egg?

    • lee says:

      Ingredients for 1 egg:
      3 Tbsp Water
      1 Tbsp Chia Seed
      Ingredients for 4 eggs:
      3/4 Cup Water
      1/4 Cup Chia Seed
      Ingredients for 8 eggs:
      1 1/2 Cup Water
      1/2 Cup Chia Seed

      Firsly you should mix water and chia and let sit for 10-15 minutes or until it gels. 4 Tablespoons of mixture is equivalent to 1 egg. The mixture can be stored in the refrigerator for up to two weeks.

  3. Mrs Dee says:

    Hi there. I made these today, they came out great though I used black chia seeds and added mashed banana. They were abit spotty because of the dark seeds but neither myself or the kids minded, thank you for creating a healthier option for the pikelets as they are a regular feature in our house, or I should say your version will be.

  4. Isabella says:

    I’m not particularly good when it comes to working out substitution quantities for recipes. I was wondering if you knew how much coconut flour to use if you were using it as an alternative to the gluten free flour? I know coconut flour is a tricky one and you’ve got to be quite accurate or it won’t turn out as hoped!

  5. Col says:

    For this recipe and others, i see you’re using coconut milk. Can i use the carton coconut milk from the chilled section of the supermarket or should it be the coconut milk from a can?

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