Lemon Chia Seed Pancakes with Roasted Strawberries
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Sunday, March 23, 2014

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Lemon Chia Seed Pancakes with Roasted Strawberries

Kelly Mike - Sunday, March 23, 2014

Ingredients

For the Roasted Strawberries:
  • 1 lb. fresh strawberries, hulled and cut in half
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar in the raw
For the Lemon Chia Seed Pancakes:
  • 2 cups Gold Medal white whole wheat flour
  • 2 tablespoons granulated sugar
  • Zest of 2 large lemons
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup Land O Lakes® unsalted melted butter, cooled
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup chia seeds
  • Land O Lakes® Butter with Canola Oil, for serving

Directions

1. Preheat the oven to 375 degrees F. In a medium bowl, combine the strawberries, lemon juice, and sugar. Toss to combine. Pour strawberries on a greased baking sheet and roast for 20 minutes. Stir the strawberries and roast for an additional 7-10 minutes, until the strawberries are soft and juicy.

2. While the strawberries are roasting, make the pancakes. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until lemon is fragrant.

3. In a large bowl, whisk together flour, sugar/lemon mixture, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, melted butter, lemon juice, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the chia seeds.

3. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with Land O Lakes® Butter with Canola Oil and roasted strawberries.


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