Here it is, the moment you’ve all been waiting for!
Allow me to refresh your memory…
Cha- cha- cha- CHIA!!!
But don’t just think I’m stuttering when I utter those words that will forever be a part of American pop culture, because there is an explanation behind every extra syllable.
Oh…um, sweetie? I think you have a bit of drool on your chin there 😉
These cakes have morphed into more than you can even imagine this week…in fact, I wouldn’t be surprised if my skin started to take on a rosy glow from the amount of cherries I’ve consumed…but come to think of it, I DO think my hair is a bit shinier now…thanks Mr. Chia!
Remember my “retail therapy” on the fourth? Well, I decided this week, I was going to experiment with my newly acquired quinoa flour and I think I have officially found my new favorite baking ingredient! It has a bit of an earthy smell to it, but with the addition of a little cinnamon and some flavor extract, you can’t taste it at all. Besides the fact that one serving has a little bit extra “oomph” in the protein department, it has amazing absorption. So what does that mean?
More absorbable flour means more liquid needed means…
I tried the same recipe with brown rice flour and with whole wheat pastry flour and while they still tasted great, to my disappointment, they produced much smaller cakes. And well, I’m all about quality AND quantity!
A very wise woman once said it best:
“I’m a woman of the modern age…I want it all!” 😉
So after not one, not two, but FOUR plates of different versions of these beauties over the last several days, I can safely say we have a winner with today’s batch. I’m not one to call myself a “lover” of chocolate (I know, I’m weird), but there are just some combinations that just can’t be ignored. One is my beloved peanut butter and chocolate and the other, cherries and chocolate! They were TRULY meant to be!
But don’t take my word for it, try them out for yourself!
Cha- Cha- Cha- Chia Pancakes
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Keywords: fry breakfast pancakes gluten-free paleo vegan vegetarian dairy-free chia seeds chocolate quinoa flour summer
Ingredients (Serves 1)
- 1/4 cup quinoa flour*
- 1/8 teaspoon xanthan gum**
- 1/2 teaspoon baking powder
- 1 tablespoon chia seeds
- 1/2 teaspoon cinnamon
- 1/2 cup + 2 tablespoons unsweetened almond milk*
- 1/4 teaspoon almond extract (can use vanilla, but almond brings out the cherry flavor more)
- 1 tablespoon mini chocolate chips
- 1/8 cup chopped, pitted cherries
1. Heat skillet to medium heat and coat with non-stick cooking spray.
2. Combine all ingredients in a small bowl.
3. Fold in chocolate chips and cherries.
4. Spoon onto skillet, forming 3 small to medium-sized pancakes and allow to cook 5-6 minutes per side.
5. Plate and top with yogurt, cherries and chocolate chips.
*If you don’t have access to quinoa flour, you can sub in any gluten-free flour (or whole wheat, just omit the xanthan gum), but reduce the amount of almond milk to 1/2 cup and once combined, set the bowl aside for about 5 minutes so that the chia seeds can expand and “plump” up the batter a bit.
**If you don’t have xanthan gum (which I really recommend for gluten-free baking AND it makes an excellent smoothie), try subbing in the same amount of cornstarch for thickening purposes.
A little sinful…
A little more healthy…
And a whole lotta delicious.
Happy Pancake Sunday!
What is your favorite thing to pair with chocolate?