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:

Equipment:

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