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This Mother’s Day, why not treat your mom to a delicious stack of whole grain pancakes topped with an easy to make blueberry chia seed jam.  Whether you are making brunch for your own mother or having brunch made for you, this recipe is easy enough for anyone to follow, including little ones eager to serve you brunch!

This recipe is one that I use weekly in our own kitchen. Over the years,  I have made some changes to the original recipe, now making it with either Kamut flour or a gluten free blend of brown rice and/or oat flour. I also substituted buttermilk with my own version of almond buttermilk, made by adding a tablespoon of white vinegar to one cup of almond milk. Serve with fruit and maple syrup or top them with blueberry chia seed jam. However you decide to make them, they are delicious, easy to make and will be thoroughly enjoyed by everyone big or small.

Enjoy and Happy Mother’s Day,

Buttermilk Pancakes with Blueberry Chia Seed Jam

Ingredients for the jam,

  • 2 cups frozen blueberries
  • ¼ cup water
  • 2 tablespoons maple syrup
  • 1.5 tablespoons chia seeds
  • Grated lemon zest (optional)

Directions

In a medium sized pot, mash the frozen blueberries and bring to a boil over high heat. Reduce to a simmer, add the maple syrup and continue to boil for about 5 minutes, stirring frequently. Remove from heat and add in chia seeds and stir well. Add in grated lemon rind. As the mixture cools, the jam will begin to thicken. Place in a mason jar and chill for a least an hour before serving. Store in the refrigerator for up to 1 week! Recipe from Kale and Chocolate.

Ingredients for the pancakes,

  • 1 ½  cups Kamut or oat flour
  • 1 tbsp baking powder
  • 2 tbsp coconut sugar
  • Pinch of salt
  • 2 eggs, separated
  • 1 cup of buttermilk (or almond buttermilk)
  • 1 tsp vanilla extract
  • 1-2 tbsp blueberry chia seed jam

Directions

In a medium sized bowl, shift flour, baking soda and coconut sugar.

Make a well in the centre and add the egg yolks, vanilla and buttermilk and whisk until smooth.

In a small bowl, whisk the egg whites with a pinch of salt until firm peaks form (be careful not to over mix the whites or they will turn into runny whites). Gently fold the egg whites into the batter until just combined.

Heat a skillet over medium heat and add about ½ tsp of butter to coat the pan. Using a measuring cup, pour ¼ cup of batter into the pan, using the back of the ladle to spread the mixture into a uniform pancake. Cook until bubbles appear, then flip and cook for an additional 1-2 minutes or until golden.

Serve with fresh fruit and top with blueberry chia seed jam and a drizzle of syrup if desired.

** To make your own buttermilk, stir in 1 tablespoon of white vinegar to 1 cup of almond milk and allow to sit for a few minutes. Substitute for regular buttermilk.

Recipe adapted from Supergrain, cook your way to great healthy by Chrissy Freer

Linda @ The Wholesome Kitchen