Spelt Cornmeal Pancakes with Strawberry-Lavender Chia Jam
Spelt Cornmeal Pancakes with Strawberry-Lavender Chia Jam is a breakfast that serves 3. Watching your figure? This lacto ovo vegetarian recipe has 503 calories, 13g of protein, and 17g of fat per serving. For $2.33 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 7 people found this recipe to be yummy and satisfying. It is brought to you by Naturally Ella. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of ground cornmeal, whole milk, chia seeds, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is pretty good. If you like this recipe, take a look at these similar recipes: Strawberry Chia Jam Squares, Fresh Strawberry Chia Seed Jam, and Strawberry Rhubarb Chia Jam (Refined Sugar Free).
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking powder
2 tablespoons butter, plus extra for cooking
2 to 3 tablespoons chia seeds
2 large eggs
1/2 cup fine to medium-ground cornmeal
1/4 teaspoon dried lavender
1 tablespoon lemon juice
1 tablespoon maple syrup
2 tablespoons maple syrup
Nut butter, for serving
1/4 teaspoon salt
1/2 cup spelt flour
2 cups cored and halved strawberries
Strawberry Jam
1/2 cup to 3/4 cup whole milk
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
Instructions In a small sauce pan, combine the strawberries with the lemon juice, maple syrup, and lavender. Heat over medium-low heat until the strawberries are soft enough to mash, 10 to 15 minutes. Mash with the back of a fork or spoon then stir in the chia. For thicker jam, use 3 tablespoons. Reduce the heat to low and cook for another minute or so. Remove from heat, transfer to a jar, and let sit to cool. As the jam cools, the mixture will thicken. Once the jam is cooling, make the pancakes. In a small butter warmer or sauce pan, heat butter and maple syrup together until butter has melted. Remove from heat an let cool. Combine dry ingredients in a bowl. Crack in the eggs, measure in the milk and vanilla, and add the cooled butter/molasses mixture. Stir until just combined. Set aside while heating the skillet. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), add roughly 1/2 tablespoon of butter. Take about cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Repeat with remaining batter and serve with a drizzle or spread of your favorite nut butter and a drizzle of the strawberry jam.
Step by step:
1. In a small sauce pan, combine the strawberries with the lemon juice, maple syrup, and lavender.
2. Heat over medium-low heat until the strawberries are soft enough to mash, 10 to 15 minutes. Mash with the back of a fork or spoon then stir in the chia. For thicker jam, use 3 tablespoons.
3. Reduce the heat to low and cook for another minute or so.
4. Remove from heat, transfer to a jar, and let sit to cool. As the jam cools, the mixture will thicken.
5. Once the jam is cooling, make the pancakes. In a small butter warmer or sauce pan, heat butter and maple syrup together until butter has melted.
6. Remove from heat an let cool.
7. Combine dry ingredients in a bowl. Crack in the eggs, measure in the milk and vanilla, and add the cooled butter/molasses mixture. Stir until just combined. Set aside while heating the skillet.
8. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), add roughly 1/2 tablespoon of butter. Take about cup of batter and pour onto skillet.
9. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
10. Repeat with remaining batter and serve with a drizzle or spread of your favorite nut butter and a drizzle of the strawberry jam.
Nutrition Information:
covered percent of daily need
