Recipes » Breakfast » Goji Chia Pancakes
T. Colin Campbell Center for Nutrition Studies
Goji Chia Pancakes



  • 2 cups whole grain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 Tbsp chia seeds


  • 1 cup unsweetened non-dairy milk
  • ½ cup goji berries
  • ½ cup light coconut milk
  • 2 Tbsp pure maple syrup
  • 1 tsp apple cider vinegar
  • 2 tsp pure vanilla extract


  • 1. Soak the goji berries in the non-dairy milk until soft (about one hour). You may want to soak them in the fridge overnight to save time.
  • 2. Combine all dry ingredients and mix well.
  • 3. Shake the coconut milk well before opening the can to emulsify.
  • 4. Combine the coconut milk and goji berries with the remaining wet ingredients.
  • 5. Add the wet ingredients to the dry and stir well to combine. Let the batter sit for 10 minutes. It will plump up a bit and get thicker from the chia seeds. If it gets too thick, add a bit more non-dairy milk. The batter will be thick but should still spread a bit on the griddle.
  • 6. Heat a non-stick skillet until hot over medium heat.
  • 7. Stir the batter again and drop by ¼ cups onto the skillet, using an ice cream/muffin scoop to save time and mess.
  • 8. Cook until there are some broken bubbles on top of each pancake.
  • 9. Flip and cook (about one minute), until there’s a little color on the bottom.
  • 10. Serve with maple syrup, nut butter or whatever floats your pancake boat.

Cooking Tips

  • 1. You can omit the coconut milk and replace it with the same amount of non-dairy milk but the result would be a firmer, denser pancake. The fat in the coconut milk softens the batter up a bit without having to use oil.

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