Article

Stack Up on Chia Seed 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 teaspoon 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 edges are golden. Flip the pancake and cook for 2 more minutes. 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: 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.

 

Recipe from Spinneys

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