This recipe makes enough for four people, but the pancakes keep well for a couple of days in the fridge or can be frozen.
Serves 4 (makes 8 pancakes)
45g ground chia seeds
35g xylitol or coconut palm sugar
1 organic or free-range egg
225ml milk or non-dairy milk
virgin rapeseed oil, for frying
For the pear compote:
2 large pears, cored and diced
1 tsp ground mixed spice or cinnamon, or to taste
xylitol or coconut palm sugar, to taste (optional)
1. To make the compote, put the pears in a small pan over a medium heat with a tiny dash of water and the spice. Bring to a simmer, then cover and leave to cook for 5 minutes or until just softened. Taste and add more spice if you like. Sweeten the mixture with the xylitol if you feel it needs it. Set aside, with the lid on, while you make the pancakes.
2. Put the oats in a food processor and add the chia, then grind until as fine as flour. If your food processor leaves the mixture coarse, try a hand blender to achieve a smoother finish.
3. Mix the xylitol into the flour.
4. Whisk the egg and milk together in a bowl and stir into the flour mixture to form a smooth batter. The chia absorbs liquid, so it will thicken more than a standard pancake batter.
5. Heat 1–2 tbsp oil in a large frying pan over a medium-high heat, then spoon in tablespoonfuls of the batter, spreading each out into a rough circle and taking care not to let them touch. Do this in batches and cook each pancake for 1–2 minutes per side, or until golden and firmed up before turning. Press down in the pan to flatten them and help them cook. Put the pancakes onto a warmed plate as they cook, and cover with a tea towel to keep warm. Serve with the compote.
From Improve Your Digestion, published 2nd March 2017.