Gluten free goodness meets beautifully fluffy, golden brown, scrumptious pancakes with double berry chia seed jam syrup.
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5 from 1 vote
Nutrition Facts
Gluten Free Pancakes with Double Berry Chia Seed Jam Syrup
Amount Per Serving (2 g)
Calories 299 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.3g2%
Cholesterol 37.2mg12%
Sodium 344.7mg15%
Carbohydrates 65.1g22%
Fiber 4.4g18%
Sugar 31.3g35%
Protein 5.6g11%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:10 pancakes
Gluten Free Pancakes with Double Berry Chia Seed Jam Syrup
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
 
Gluten free goodness meets beautifully fluffy, golden brown, scrumptious pancakes with double berry chia seed jam syrup. The nutritious and the yummy, together in one. Nothing else needed here... except maybe a mug of joe!
Ingredients
  • For the pancakes:
  • 1 1/2 cups all-purpose gluten-free flour*
  • 3 teaspoons baking powder gluten-free
  • 1/8 teaspoon sea salt or Himalayan salt
  • 1 1/2 cups unsweetened vanilla almond milk**
  • 1 large egg
  • 1 tablespoon pure raw honey***
  • 2 teaspoons pure vanilla extract
  • For the double berry chia seed jam syrup:
  • 5 tablespoons Double Berry Chia Seed Jam
  • 5 tablespoons maple syrup
Instructions
  1. Heat large nonstick skillet or griddle over medium heat.
  2. Combine flour, baking powder and salt in a medium bowl; mix well. Set aside.
  3. Combine almond milk, egg, honey and vanilla in a small bowl; whisk to blend.
  4. Add milk mixture to flour mixture; stir to combine until there are very few lumps. Batter will be quite thick.
  5. Pour 1/4 cup batter onto skillet or griddle. Thin out batter with the top of a spoon and form into a circle shape. Cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip and cook for another 2 minutes. Continue with remaining batter.
  6. While pancakes are cooking, stir together jam and syrup. Heat mixture in microwave for about 20 seconds, if desired. Cover dish before microwaving.
  7. Serve 2 pancakes with 2 tablespoons Double Berry Chia Seed Jam Syrup.
Recipe Notes

*I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Feel free to use regular all-purpose or whole grain flour, if desired.
**Any milk will work.
***Maple syrup can be substituted.
Recipe adapted from Autumn Calabrese's Pancakes with Blueberry Jam from FIXATE. If following the 21 Day Fix, one serving is equal to 1 yellow and 1 purple.
~Other ideas for these pancakes- top with regular maple syrup, nuts, fresh fruit and/or peanut flour sauce. You could also add chocolate chips or blueberries to the batter before cooking.

Author: Kim Lee
Course: Breakfast

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