Because the chia seeds act like eggs in this recipe, it allows you to play with different flour combinations, like spelt, almond, corn or brown rice flour. I used buckwheat flour, which makes for a very dense pancake, plus millet flour, which is a dry, fluffy flour, to lighten them up a bit.
The key is to soak the batter overnight to allow the chia seeds to become gelatinous. You will get these wonderful thick, soft and chewy pancakes. I topped mine with homemade banana lemon preserves and fresh blueberries. Yummy yummy in my tummy!
INGREDIENTS (makes 3 large pancakes):
– 1/2 cup Vanilla Almond Milk
– 1/2 lemon – juiced
– Lemon zest
– 1/4 cup Buckwheat Flour
– 1/4 cup Millet Flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 teaspoon Sugar
– 1 pinch Sea Salt
– 0.75 ounce chia seeds, 1 1/2 tablespoons
Combine milk and lemon juice, set aside. This allows them time to curdle.
Combine the flours, baking powder, baking soda, sugar, salt and chia seeds in large mixing bowl. Add buttermilk and lemon zest to dry ingredients and mix. Allow to rest overnight, or until the chia seeds have softened.
In the morning, you batter will look dry because the chia seeds will have soaked up a lot of moisture. Add water little by little until desired consistency. I like my batter less thick than most people.
Pour batter onto griddle, using oil if needed in between batches. Cook until bubbles form on top or edges, and flip…