Breakfast & Brunch Quick & Easy (30-Min)Vegetarian

Fluffy Chia Seed Pancakes with Tropical Mango-Basil Compote

Name: Fluffy Chia Seed Pancakes with Tropical Mango-Basil Compote
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Fusion
Ingredients: INGREDIENTS; 1 cup all-purpose flour; 2 tablespoons sugar; 2 tablespoons chia seeds; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk (or plant-based milk); 1 large egg; 2 tablespoons melted coconut oil (or butter); 1 ripe mango, peeled and diced; 1/4 cup fresh basil, chopped; 1 tablespoon honey (or maple syrup)

by Linda August 20, 2026

written by Linda August 20, 2026

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Elevate your breakfast game with these fluffy chia seed pancakes, perfect for a tropical morning. Infused with the goodness of chia seeds, they offer a delightful texture and added nutrition. The star of this dish is the vibrant mango-basil compote, which brings an exotic flair and a refreshing sweetness that perfectly balances the pancakes.

Whether you’re cooking for yourself or hosting a brunch gathering, these pancakes are sure to impress. The combination of flavors not only tantalizes your taste buds but also provides a healthy start to your day.

Fluffy Chia Seed Pancakes with Tropical Mango-Basil Compote

Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 250 calories 8g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chia seeds
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (or plant-based milk)
1 large egg
2 tablespoons melted coconut oil (or butter)
1 ripe mango, peeled and diced
1/4 cup fresh basil, chopped
1 tablespoon honey (or maple syrup)

Instructions

In a mixing bowl, combine the flour, sugar, chia seeds, baking powder, and salt.
In another bowl, whisk together the milk, egg, and melted coconut oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
While pancakes are cooking, prepare the compote by combining diced mango, chopped basil, and honey in a small saucepan over medium heat. Cook for about 5-7 minutes until the mango softens and the mixture thickens slightly.
Serve pancakes warm, topped with the mango-basil compote.

Notes

Tip: For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk.

For best results, allow the pancake batter to rest for about 10 minutes before cooking to let the chia seeds absorb some moisture and swell up. This will result in thicker and fluffier pancakes.

If you don’t have fresh mango, you can substitute it with other fruits like peaches or pineapple. Additionally, try adding a squeeze of lime juice to the compote for an extra zing!

Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat them in a toaster or microwave before serving.

breakfast chia seeds mango pancakes tropical

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Fluffy Chia Seed Pancakes with Tropical Mango-Basil Compote

Fluffy Chia Seed Pancakes with Tropical Mango-Basil Compote

Ingredients

Instructions

Notes

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