Mix the chia seeds with 225ml water and leave to soak at room temperature for 1 hour
Pour the milk into a food processor and add the drained chia seeds. Blitz for 15 seconds to combine
Tip in the flour and ½ tsp salt and blitz for 30 seconds more, until combined. Transfer the mix to a jug, then stir in 100g melted butter
Set a small frying pan with a little butter over a medium heat. Pour in a ladleful of batter, tilting the pan to form a thin, even layer over the base. Cook for 2 minutes, until the edges are golden. Flip the pancake and cook for 2 minutes more. Remove from the pan and keep warm in a low oven while you cook the remaining batter
Top the pancakes with the lemon zest, juice and blueberries. Sprinkle with coconut sugar and serve with yogurt, if you like
To make the pancakes free from dairy as well as egg, swap the milk for almond milk, the flour for rice flour and the butter for 125ml canola oil!