Pancakes - Blueberry Chia
Author: Elizabeth Peyton-Jones
Recipe type: Basics
A firm family favorite, these pancakes are easy to make and feel totally indulgent whilst bursting with goodness. Chia seeds pack a huge punch for their size. They contain all eight essential amino acids, making them a super protein and also contain five times more calcium than milk. The addition of antioxidant high blueberries may put a stop to free radical damage that can lead to accelerated ageing.
Ingredients
Serves 2
Basic pancake.
- 100g spelt flour
- 2 tbsp. chia seeds
- 2 tsp. baking powder
- ½ tsp. cinnamon
- Pinch salt
- 200ml homemade almond milk (please see separate recipe *link*)
- 1 tsp. vanilla bean paste
- 50g blueberries
- 2 tsp. coconut oil, for the pan
Toppings
- 100ml coconut milk, frozen
- 1 tsp. cinnamon
- Handful of blueberries, washed
- Dash of maple syrup
Instructions
For the pancake
- Sift the spelt flour into a mixing bowl and whisk in the chia seeds, baking powder, cinnamon and salt.
- Make a well in the centre and gradually beat in the almond milk until you have a smooth batter. Beat in the vanilla bean paste and blueberries and set aside.
- Meanwhile, gently heat a large frying pan and wipe with a little coconut oil.
- Dollop one tablespoon of batter into the pan for each pancake (you should be able to cook about three pancakes at a time depending the size of your pan).
- When bubbles appear on the surface of the batter, flip over and cook for a further 2 minutes until golden and fluffy.
- Keep warm and repeat.
- Serve hot with a choice of our toppings below.
For the topping
- Freeze the coconut milk for a few hours.
- Take out of the freezer and scrape off the ‘cream’ from the top and put into a bowl.
- Add the cinnamon ) and the maple syrup.
- Whip up until smooth and creamy.
- Stir in the blueberries
- Serve on dolloped on top of pancakes with a sprinkling of additional blueberries.
- Alternatively, these pancakes are delicious simply served with a drizzle of maple syrup.
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