Saturday, March 20, 2010

Chia Seed Swedish-style Pancakes with Goat Yogurt and Cranberry-Lavender Chutney ~ Gluten-free & Dairy-free


Just as we were sitting down to enjoy our morning meal, the vernal equinox cast its presence on the Pacific Northwest. We’ve been fortunate to experience an early spring in Seattle this year. So this season’s change was met with flowers in full bloom, their fragrances dancing through the air, and seedlings sprouting in the garden.  Everything seems so vibrant! I thought nothing could be more fitting than a breakfast centered on seeds.

Chia seeds are derived from an ancient plant that grows in the desert of southern Mexico.  Interestingly, chia seeds comprised the basis of the Aztec and Mayan diet during pre-Columbian times. The seeds were additionally used medicinally for encouraging saliva flow and relieving joint pain and sore skin. They are richer in omega-3 than flax seeds, and since they are so high in antioxidants, can be stored for long periods of time without going rancid. Grinding of the seed is not required for releasing its valuable properties, which include providing fiber, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin and zinc. When mixed with water, they create a gel that serves as a nice binder in backed goods.

Chia Seed Swedish-style Pancakes with Goat Yogurt and Cranberry-Lavender Chutney ~ Gluten-free and Dairy-free

1 T. chia seeds, ground
½ c. hot water
2 T. almond meal/flour, certified gluten-free
2/3 c. sweet sorghum flour, certified gluten-free
1/3 c. millet flour, certified gluten-free
¼ c. organic fair-trade sucant
¼ t. sea salt
1 c. organic almond milk
3 T. organic coconut oil, melted
3 eggs
Organic vanilla goat yogurt
Cranberry-lavender chutney

Heat flat grill or skillet on medium. Grind chia seeds (I use a pistil and mortar; they do not have to be finely ground.) and place in small bowl; add the hot water and allow to sit while you prepare the other ingredients. Place dry ingredients in a large mixing bowl; stir to combine. Add almond milk to the chia gel and stir. Whisk in the melted coconut oil. Break the eggs into a separate bowl and whisk; add to the chia/almond milk mixture. Make a well in the dry ingredients and lightly stir in the wet.  Pour the mixture into a blender and blend on low speed until smooth.  The batter will be quite thin. Apply a light coating of coconut oil to the flat grill and pour to make 6” diameter cakes. Cook until lightly browned and bubbles form on the edges, about two minutes. Turn cakes to brown the other side, cooking for an additional minute or so, and then remove.

Place a tablespoon of organic vanilla goat yogurt on each disk and roll, then top with cranberry-lavender chutney (recipe to come!). Sprinkle with dried lavender flowers. The flavors make a fabulous combination and offer a luxurious start to the day.

Happy spring!

Enjoy this recipe...more to come!

© 2010 Taylor Donovan
Source: taylorstable.com

2 comments:

Stefanie said...

I didn't have all the right ingredients, but even with simple replacements, this recipe was delicious.I used flax seeds instead of chia. I didn't even know chia were edible,thought they were just pets! And I omitted the eggs because my son is allergic. I couldn't cook them fast enough, the kids loved them so much.

Taylor said...

Thanks, Stefanie. I'm glad the kids enjoyed them. I like your substution ideas; I'll have to try them myself. Take care!

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