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Fluffy Lemon, Chia Seed Pancakes

By on April 26, 2015
Screen Shot 2015 04 26 at 8.29.49 PM 300x336 - Fluffy Lemon, Chia Seed Pancakes

Cottage cheese in the batter makes these lemony pancakes light and fluffy, with a flavour reminiscent of cheesecake — a wonderful breakfast surprise! Chia seeds give them a cheerful polka-dotted appearance and a subtle crunch.

• Makes 12 pancakes

2⁄3 cup millet or sorghum flour
1⁄3 cup tapioca starch
1⁄2 tsp baking soda
1⁄4 tsp fine sea salt
2 tbsp fine crystal cane sugar
11⁄2 tbsp chia seeds
4 large eggs
1 cup cottage cheese
1⁄2 cup milk
2 tbsp melted virgin coconut oil or unsalted butter
1 tbsp finely grated lemon zest
Nonstick cooking spray

In a large bowl, whisk together millet flour, tapioca starch, baking soda and salt. In a medium bowl, whisk together sugar, chia seeds, eggs,
cottage cheese, milk, coconut oil and lemon zest until blended. Add the egg mixture to the flour mixture and stir until just blended. Heat a griddle or skillet over medium heat. Spray with cooking spray. For each pancake, pour about 1⁄4 cup (60 mL) batter onto griddle. Cook until bubbles appear on top. Turn pancake over and cook for about 1 minute or until golden brown.

Repeat with the remaining batter, spraying griddle and adjusting heat as necessary between batches.

You can use 1 1⁄2 tsp (7 mL) lemon extract in place of the lemon zest. An equal amount of poppy seeds can be used in
place of the chia seeds.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 ©
Reprinted with publisher permission. Available where books are sold.

About Charleen Wyman

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