In a medium mixing bowl, sift together all the dry ingredients, which makes the pancakes light and fluffy.

Make the chia paste by grinding the chia seeds in a spice grinder. Whisk the ground chia with the warm water and starch until well combined. Allow the mixture to sit for a few minutes and it should congeal into a gloopy sticky texture.

In a separate bowl, mix all the wet ingredients together. Whisk in the chia paste until well combined.

Add the wet ingredients to the dry ingredients, mix, and then stir in the chocolate chips. If you like your pancakes on the thinner side, add a little more water to the batter. It doesn’t take much to thin the mix, so be careful. You don’t want your pancakes to become a runny mess.

Heat your skillet to medium heat and dollop on some coconut oil or ghee. Scoop 1/4 cup of batter at a time into the hot skillet. Once you see bubbles start to form, it’s time to flip these babies over. The trick with pancakes is to keep the heat high enough to cook them through, but not so high that it burns the outside while the inside is left raw. Once you find the right spot on your stove, take note.

Let the pancakes sit for 5 minutes before serving. This helps them firm up in the middle.

Serve with your favorite toppings.