Chia Seed Pancakes

While this egg-free pancake recipe is quite the treat on its own, we also have the perfect dairy-free version. Intrigued? Read on to find out more!
Chia Seed Pancakes
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Chia Seed Pancakes
March 04, 2019
Level Easy
Preparation Time 15
Cooking Time 50
Serves Makes 12 pancakes


INGREDIENTS

75g chia seeds
550ml milk
250g plain flour, sifted
100g butter, melted, plus extra for cooking
zest and juice of 2 lemons, to serve
blueberries, to serve
100g coconut blossom sugar, to serve (optional)
250g coconut yogurt, to serve (optional)

METHOD

  • 1

    Mix the chia seeds with 225ml water and leave to soak at room temperature for 1 hour

  • 2

    Pour the milk into a food processor and add the drained chia seeds. Blitz for 15 seconds to combine

  • 3

    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

  • 4

    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

  • 5

    Top the pancakes with the lemon zest, juice and blueberries. Sprinkle with coconut sugar and serve with yogurt, if you like

NOTES

TOP TIP

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!