Chia Coconut Pancakes with Figs

Yes, that is exactly their job. While the batter rests for 5–10 minutes, the chia seeds soak up the coconut milk and bind the batter – no eggs needed. Together with the baking powder the pancakes still turn out light, and the seeds keep them lovely and moist.

Not as a 1:1 swap – coconut flour absorbs many times its weight in liquid, so the pancakes would turn out dry and dense. Stick with the wheat and spelt flour from the recipe; if you want more coconut flavor, replace 1–2 tablespoons at most and add a splash of extra coconut milk if needed.

The figs are just the topping, not part of the batter, so swap them freely. Fresh figs are in season from about August to October; outside of that, berries, banana slices or grapes work just as well – or simply enjoy the pancakes with syrup.

Yes. You can keep the batter covered in the fridge overnight – the chia seeds will thicken it further, so thin it with a splash of coconut milk before cooking. Cooked pancakes keep for 2–3 days in the fridge, freeze well and taste almost like fresh when briefly reheated in a pan or toaster.

Definitely let the batter rest for the 5–10 minutes so the chia seeds can swell, and use fresh baking powder. Cook the pancakes over medium heat and only flip them once small bubbles appear on the surface – and never press them flat in the pan.