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Lemon and Chia Free-from Pancakes

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

3 steps

  1. Step 1

    In a small dish, soak the chia seeds in 3 tbsp water for 10 mins.

  2. 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).

  3. 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.