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Fluffy Lemon Chia Seed Pancakes
By Camilla Saulsbury

Fluffy Lemon Chia Seed Pancakes
page 53
Bob’s Red Mill Everyday Gluten-Free Cookbook
Cottage cheese in the batter makes these lemony pancakes light and fluffy, with a flavor reminiscent of cheesecake — a wonderful breakfast surprise! Chia seeds give them a cheerful polka-dotted appearance and a subtle crunch.
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.