Add the chia seeds, water, mashed banana, coconut water and plant-based milk to a bowl and stir to combine, set aside. Sift the flour, baking soda and cinnamon into another large mixing bowl and sprinkle in the salt and make a well in the centre.
Add the wet mixture to the dry mixture and stir until combined. Mixture should be runny. Heat a non-stick fry pan with a light coat of olive oil at medium heat, and pour in ¼ cup of mixture into the pan. Once bubbles begin to form on the top, flip and fry the second side for 30 seconds or until golden. Repeat until all of the mixture is used up. You may like to keep the cooked pancakes warm in the oven while you prepare the rest.
Serve the pancakes up with fresh fruits, Cocobella Coconut Yoghurt, and maple syrup.