In a medium bowl, mix the coconut flour, eggs, coconut milk, maple syrup, cinnamon powder, vanilla extract, baking powder, nutmeg, and salt, until well combined.
Melt the coconut oil in a non-stick frying pan over medium heat.
Add 3 tablespoons of batter for each pancake and cook for 2-3 minutes, then flip and cook the other side for another 2-3 minutes.
Meanwhile, to make the raspberry chia jam, put the raspberries in a pan with the chia seeds and maple syrup. Cook over low heat for 5-10 minutes.
Serve the pancakes with a tablespoon of the raspberry chia jam and your favourite nuts (optional) on top.