Fluffy Lemon Chia Seed Pancakes

 Fluffy Lemon Chia Seed Pancakes

page 53
Bob’s Red Mill Everyday Gluten-Free Cookbook

by Camilla V Saulsbury

Makes 12 pancakes

2⁄3 cup   millet or sorghum flour      150 mL

1⁄3 cup   tapioca starch                75 mL

1⁄2 tsp   baking soda                    2 mL

1⁄4 tsp   fine sea salt                  1 mL

2 tbsp   fine crystal cane sugar       30 mL

11⁄2 tbsp chia seeds                    22 mL

4        large eggs                        4

1 cup    cottage cheese               250 mL

1⁄2 cup   milk                         125 mL

2 tbsp   melted virgin coconut oil or unsalted butter 30 mL

1 tbsp   finely grated lemon zest      15 mL

         Nonstick cooking spray

1.   In a large bowl, whisk together millet flour, tapioca starch, baking soda and salt.

2.   In a medium bowl, whisk together sugar, chia seeds, eggs, cottage cheese, milk, coconut oil and lemon zest until blended.

3.   Add the egg mixture to the flour mixture and stir until just blended.

4.   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.

Tips

You can use 11⁄2 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.

Storage Tip

Let pancakes cool completely on a wire rack, then wrap individually in plastic wrap and store in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month. Reheat in the microwave on High for 45 seconds, until warmed through (no need to thaw), or toast in the toaster oven for 1 to 2 minutes or until toasted and warmed through.