Gluten Free Pancakes with Double Berry Chia Seed Jam Syrup
Amount Per Serving (2 g)
Calories from Fat 27
% Daily Value*
Saturated Fat 0.3g2%
* Percent Daily Values are based on a 2000 calorie diet.
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!
For the pancakes:
all-purpose gluten-free flour*
or Himalayan salt
unsweetened vanilla almond milk**
pure raw honey***
pure vanilla extract
For the double berry chia seed jam syrup:
Double Berry Chia Seed Jam
Heat large nonstick skillet or griddle over medium heat.
Combine flour, baking powder and salt in a medium bowl; mix well. Set aside.
Combine almond milk, egg, honey and vanilla in a small bowl; whisk to blend.
Add milk mixture to flour mixture; stir to combine until there are very few lumps. Batter will be quite thick.
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.
While pancakes are cooking, stir together jam and syrup. Heat mixture in microwave for about 20 seconds, if desired. Cover dish before microwaving.
Serve 2 pancakes with 2 tablespoons Double Berry Chia Seed Jam Syrup.
*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.