I know every second recipe I post here seems to have chia seed in it. I can’t help it; I owe chia seed a big debt. Chia seed has enabled me to eat pancakes again. Normally I avoid eating anything sweet before noon. It’s not that I’m being virtuous, it’s just that whenever I’ve tried eating any kind of pancake, waffle or breakfast pastry I find myself in a logy, groggy dehydrated state for the rest of the day. I can drink a bunch of coffee with them but then I’m just jittery and tired. I’d been using chia seed for awhile and knew that it was incredibly useful to me as an egg replacer. So on one late-sleeping weekend morning, since it was already afternoon and all I decided to take a gamble on a chia seed pancake. Lo and behold…no carb coma. Turns out chia seeds slow the process by which the body converts carbohydrates to sugar so I when I ate them I wasn’t experiencing the sugar spike and crash which I find so unpleasant. Cool, huh?
Besides that, the chia seed’s nutritional resume is fantastic. It is rich in the omega 3 fatty acids which support our hearts, brains and skin. It is high in fibre, antioxidents and protein but unlike other seeds with similar nutritional profiles, such as flax, chia can be safely stored for long periods of time and doesn’t need to be ground to release its benefits. Chia seeds were the main ration of Aztec warriors and are said to promote great stamina. Do I need to say anything else to get you eating chia? Maybe I do, my dear friend Muffy* bugged me for two years to try it and she’s a professional poker player with a meter of blonde hair; when she talks, people listen. Anyway, don’t lollygag like I did, get chia into your diet as soon as you can in as many ways as you can. Start with the recipe below. It will make Muffy very happy.
* You only get to call Muffy ‘Muffy’ if you knew her before she was 12. I just made the cut.
Blueberry Chia Seed Pancakes with Blueberry Syrup
1 3/4 cups spelt flour, plus a little more for dusting blueberries
1 1/2 teaspoons baking powder
2 tbsp unrefined sugar
dash of salt
2 tbsp chia seeds
2 tablespoons coconut oil, melted
1 cup coconut milk, or nut milk. If you use nut milk, reduce filtered water by 1/4 cup
1 1/4 cup filtered water
2 tsp vanilla
1 cup blueberries, thawed if frozen. If you’re measuring frozen blueberries use a heaping cup as they tend to shrink down quite a bit when thawed
For frying: about 1/4 cup coconut oil
Maple Blueberry Sauce
1 cup blueberries
1/4 cup maple syrup
2 tablespoons filtered water
Place blueberries, syrup and 2 tablespoons filtered water into a saucepan and heat to desired temperature. I like to just take the chill off. Stir well, keep warm till ready to serve and pour over hot pancakes.
In a small bowl combine chia seeds and 1/2 cup of filtered water. Mix well and allow to stand for ten to fifteen minutes. Dust blueberries with about a teaspoon of flour to absorb excess juice. In a large bowl combine flour, baking powder, sugar, and salt. Mix well. In a medium bowl combine chia seed and water mixture with coconut milk and water. Add coconut oil and vanilla. Mix but don’t worry if oil doesn’t totally incorporate. Heat a large, preferably cast iron skillet on medium flame. Melt two tablespoons of coconut oil in the skillet. Make a well in the centre of the dry ingredients. Pour in wet ingredients and mix until just combined. Fold in blueberries. Mixture will look a little lumpy. Drop by 1/4 cup spoonfuls onto hot skillet. Bubbles will form in centre of pancakes,when the bubbles break(3-4 minutes) the pancakes are ready to turn. If the first batch dries the skillet out a lot you may want to add a tablespoon or so more coconut oil for each subsequent batch. Serve immediately with blueberry maple syrup.
Unlike traditional pancakes, these are fantastic cold. Store in the refrigerator or at room temperature.