Friday, July 24, 2015

Fluffy Lemon Chia Seed Pancakes Recipe | Gluten-Free

Looking for gluten-free breakfast recipes, healthy pancake ideas or, just an overall delicious pancake recipe? Then these Fluffy Lemon Chia Seed Pancakes are perfect! The secret: cottage cheese. Seriously! Cottage cheese in the batter makes these lemony pancakes light and fluffy, with a flavor reminiscent of cheesecake — a wonderful breakfast surprise, while the chia seeds give them a beautiful  appearance and a subtle crunch. 

I discovered this scrumptious recipe (along with several others) in the  Bob’s Red Mill Everyday Gluten-Free Cookbook. It features 291 awesome gluten-free recipes for breakfast, dinner, lunch and yummy treats, plus several tips and how-to's. (See below for more info.)

Now, who's ready to try this yummy and incredibly delicious Fluffy Lemon Chia Seed Pancakes Recipe? Be sure to leave your feedback in the comments section below and Pin, FB share or Tweet it so that you will have it for later! 


Fluffy Lemon Chia Seed Pancake Recipe Ingredients:

23 cup           millet or sorghum flour 
13 cup           tapioca starch  
12 tsp            baking soda   
14 tsp            fine sea salt      
2 tbsp            fine crystal cane sugar 
112 tbsp        chia seeds   
4                     large eggs   
1 cup              cottage cheese 
12 cup           milk   
2 tbsp            melted virgin coconut oil or unsalted butter
1 tbsp            finely grated lemon zest                                  
                       Nonstick cooking spray

Instructions:

1.  In a large bowl, whisk together millet flour, tapioca starch, baking soda and salt.

2.  In a medium bowl, whisk together sugar, chia seeds, eggs, cottage cheese, milk, coconut oil and lemon zest until blended.

3.  Add the egg mixture to the flour mixture and stir until just blended.

4. Heat a griddle or skillet over medium heat. Spray with cooking spray. For each pancake, pour about 14 cup (60 mL) batter onto griddle. Cook until bubbles appear on top. Turn pancake over and cook for about 1 minute or until golden brown. Repeat with the remaining batter, spraying griddle and adjusting heat as necessary between batches.

Tips:

You can use 112 tsp (7 mL) lemon extract in place of the lemon zest.
An equal amount of poppy seeds can be used in place of the chia seeds.


This recipe is courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with permission. Available where books are sold and at Amazon.com.
Gluten Free Cookbook and recipes



Looking for more gluten-free recipes? 

Be sure to check out my grandmother's Best-Ever Peanut Butter Cookie Recipe which, just happens to be gluten-free! And, don't forget to check out the rest of my gluten-free recipes.


DISCLOSURE: This post contains affiliate links. If you make a purchase after clicking on any of the links in this article or on this blog, I may earn a small commission. These royalties due not change the price for you as a consumer. However, they do help cover the costs associated with hosting and maintaining a blog to continue bringing you great recipes, tips and ideas like this one! 

1 comment:

  1. These look amazing! Thanks for sharing at the #HomeMattersParty - we love partying with you! Hope to see you next Friday. :)

    ~Lorelai
    Life With Lorelai

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