Lemon and Chia Free-from Pancakes
By OcadoLife
Published on 21 March 2025
Everyone can tuck into these Lemon and Chia Free-from Pancakes, created by Lindiwe Lewis – host of Behind the Allergy podcast. “These fluffy beauties are so light and moist. Stack ’em up and add your favourite toppings – I’ve gone for gluten-free plant-based ice cream, juicy blueberries and a drizzle of agave nectar.”
This recipe was first listed in OcadoLife as gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp chia seeds
- 160g gluten-free self-raising flour
- 45g granulated sugar
- 1 pinch salt
- 160ml gluten-free plant-based milk
- 1 squeeze lemon juice
- 1 tbsp olive oil, plus a little extra for frying
- 2 scoops gluten-free plant-based vanilla ice cream (optional)
- 2 small handfuls blueberries (optional)
- 2 drizzles agave nectar (optional)
Method
Step 1
In a small dish, soak the chia seeds in 3 tbsp water for 10 mins.Step 2
Meanwhile, sift the flour into a bowl with the sugar and a pinch of salt. Whisk in the milk and lemon juice. Stir the chia into the batter, followed by the olive oil (don’t over mix).Step 3
Heat a non-stick pan over a medium-low heat, adding a little olive oil. Scoop 2-3 tbsp batter into the pan per pancake. Cook for 2-3 mins until bubbles form; flip and cook for 1-2 mins more. Repeat until all the batter is used up. Serve topped with the ice cream, blueberries and a drizzle of agave nectar.