Healthy and delicious pancakes anyone? The star of this pancake recipe is chia seeds!! Chia seeds contain a great amount of fibre and omega-3 fatty acids as well as protein (its a complete protein because it contains all 9 essential amino acids!). The fibre in chia seeds slows down digestion which prevents the spike of your blood sugar and it keeps you full for longer 🙂
You can experiment with other toppings like berries or coconut yoghurt!
Chia Pancakes with Pear Compote
Serves 4 (makes 8 pancakes)
For the pear compote
- 2 large pears, cored and diced
- dash of water
- 1 tsp ground mixed spice or cinnamon, or to taste
- xylitol, to taste (optional)
For the pancakes
- 45g oats
- 45g milled chia seeds
- 35g xylitol
- 1 free-range or organic egg
- 225ml milk or non-dairy milk
- coconut oil for frying
- To make the pear compote, first stew your pears by putting them in a small pan with a tiny dash of water and the spice. Bring to a simmer, cover and leave to cook for 5 min, or until just softened. Taste and add more spice if you like. You could sweeten the mixture with xylitol if you feel it needs it. Set aside, with the lid on, while you make the pancakes
- Grind the oats with the chia into as fine a flour as you can. Mix the xylitol into the flour.
3. Whisk the egg and milk together and stir into the flour mixture to form a smooth batter. The chia absorbs liquid, so it will thicken more than a standard pancake batter.
4. Heat 1-2 tbsp oil in a large frying pan, then spoon in the batter spreading each out into a tough circle and taking care not to let them touch. Do this in batches and cook each pancake for 1-2 min per side, or until golden and firm. Press down in the pan to flatten the cooked pancakes. Cover with a tea towel to keep warm while you work.
Serve with the stewed fruit.