Gluten free chia seed pancakes with caramel banana sauce

The finished recipe

I was chatting to the, always informative, chappie in our local health food shop. He was relating how for his breakfast he has a mix of almond milk, chia seed, blueberries and pecans.

He explained how the chia seed creates a jelly like substance in liquid when it’s left to stand for a while … Anyhow long story short, he piqued my interest and I’m now the proud owner of what appears to be a sack of chia seeds.

It’d been a tough day at work, and I wanted something particularly comforting as a pudding, so I came up with the following..

You’ll need.
250ml of soya milk
1 tablespoon chia seeds
1 teaspoon apple cider vinegar

150g gluten free plain flour (I’m presently using the Dove’s Organics variety)
1 tablespoon gluten free baking powder

1 large banana sliced
25g sugar
25g vegan margarine
A splash of soya milk

To serve, these are completely optional…
vegan ice cream (vanilla Swedish glacé for me)
Any sweet sauce you have to hand, I had blueberry.

Start by adding the chia seeds and apple cider vinegar to the 250ml of soya milk, this needs to be left for 10 minutes .. It does not look appealing, but make it feel better by giving it a stir every so often.. It will start to thicken a bit, think buttermilk sort of consistency..

The gloop

While that’s thickening, warm a frying pan on the stove and pop a very small amount of oil in for cooking, I’m presently using one of the fry-lite sprays

Add the flour and baking powder to the thickened liquid and whisk until combined. That’s our batter done..

Pour pancake sized (about two big tablespoons each) amounts of batter into the pan, my mixture made 7.

When the pancakes puff up to roughly double the original height and you start to see air bubbles forming on the surface of them flip them over, it took about 5 minutes on the first side and 3 on the other for mine.

Pancakes puffing..

When all pancakes are cooked lower the heat on the pan to a minimum and add the sugar, margarine, banana to the pan, as it’s already hot it’ll make an instant caramel as the sugar and margarine melt together, take the pan off the heat after about 30 seconds, it’s really best to judge this by eye, and add a splash of soya milk and mix into the caramel.

Stack the pancakes, (there are 3 in the photo which looks good but was a huge amount of food to try and get through) and pour the banana caramel mix over the top, and a dollop of your favourite vegan ice cream and drizzle of sauce … It’s fantastic … But all I can do after eating it is sit and dopily type this out… So probably best not to have much planned for afterwards!

By A.

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