Lemon & Honey Pancakes
Indulge in these deliciously sweet and lemony pancakes that practically melt in your mouth, giving your morning the perfect kick start. With the rise of food allergies and intolerances, I developed these pancakes to be egg-free, dairy-free, gluten-free and nut-free, whilst also packed with nutrition, and delicious whether you need these exclusions or not.
Teff flour, from grass that grows in the Ethiopian Highlands and Eritrea in East Africa, adds a unique flavour and texture. Both teff and chia seeds provide a hearty boost of protein, iron, calcium and fibre, making these pancakes a nourishing choice for your breakfast.
Enjoy them topped with coconut yoghurt and a drizzle of honey for an extra touch of sweetness! See the vegan options in the notes below.
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Lemon & Honey Pancakes
Ingredients
- 1 tbsp Chia Seeds
- 3 tbsp Water
- 160 g Teff Flour (wholegrain)
- 1 tsp Baking Powder (gluten-free)
- 1 Lemon (zest and juice)
- 150 ml Milk (of choice)
- 3 tbsp Honey (clear and runny)
- 1 tbsp Olive Oil
Instructions
- Put the chia seeds and water into a little dish and leave them to soak for 10 minutes.
- Into a mixing bowl, put the teff flour, baking powder, lemon zest and a pinch of salt. Add the milk, lemon juice, soaked chia seeds and honey. Whisk to make a smooth batter.
- Heat the olive oil in a large frying pan, pour into the batter and whisk through.
- Return the pan to the heat. Carefully dollop 1 heaped tablespoon of the batter into the pan to make each pancake, cooking 2 or 3 at a time depending on the size of the frying pan.
- Cook the pancakes for 3 minutes, until you see bubbles on the surface of each pancake. Flip each pancake and cook for 2 more minutes.
- Keep the pancakes warm whilst you continue to cook the remaining batter into pancakes.
- When ready to serve, create little stacks of pancakes, and if you wish top with a spoonful of coconut yoghurt and an extra drizzle of honey.
Notes
- Swap the honey for maple syrup or date syrup if you like to keep these pancakes vegan.
- You can use cow’s milk if this is tolerated instead of plant-based milk and you can also use sorghum flour (also gluten-free) or spelt flour (contains gluten) if you are able to consume these ingredients.
- If the batter feels a little thick, loosen with an extra splash of your milk of choice until it drops easily from a spoon.
- Make the pancakes mini-sized for lunchboxes or after-school snacks – they are delicious cold as well as warm.
- Leftover pancakes keep well in the fridge for 2–3 days, just warm them through in a frying pan.
- To freeze: wait for the pancakes to cool completely, then create a stack of pancakes, separating them with baking paper. Wrap tightly and freeze for up to 3 months. To serve, defrost thoroughly, then reheat briefly in a hot pan or toaster.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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