Blueberry Chia Pancakes Food

BLUEBERRY CHIA PANCAKES

Steps:

• 1 | In a mixing bowl, whisk together the flour, the chia seeds, the baking powder, salt, and the tablespoon of honey or maple syrup. 2 | In another mixing bowl, whisk together the almond milk, the egg, and the vanilla extract until fully blended. 3 | Pour the wet ingredients into the bowl of the dry ingredients, ans stir until they're well combined. 4 | Add the blueberries into the mixture and stir once again. 5 | Let the batter sit for 10 minutes - this will ensure fluffier pancakes. 6 | Oil the pan with a drizzle of oil or cooking spray, and heat it over medium heat. 7 | Pour 1/4 cup of batter into the pan, cook for a couple of minutes until you see bubbles forming on top of the pancake, and flip. Cook the other side for another minute or two. 8 | Repeat the process with the remaining batter. Remember that the pin will be hotter, so it'll take shorter for the pancake to be ready. Make sure not to burn it! 9 | Serve them hot with blueberries and maple syrup. Enjoy!

PROTEIN PANCAKES

Steps:

• In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the jam.
• Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.
• Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.
• Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
• Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.