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by / Wednesday, February 11, 2015

Strawberry Chia Jam with Chia Seed Pancakes

Strawberry Chia Jam with Chia Seed Pancakes
It's the second Wednesday of the month, and that means it's time for another round of #bloggerCLUE! Our theme this month is RED—and for more reason than one. February is a busy month. Of course there's Valentine's Day. Red! And then there's the Oscars. Red (carpet). It is also National Heart Awareness month, and well...red! So yeah, I had all sorts of fun rummaging through my assigned blog for the month, which was Curry and Comfort.

Curry and Comfort is written by Ramona, who writes of her love for curry and American comfort food (and everything in between). Let's just say that I spent a long time perusing and hunting down red things, and I had a list so long it trailed behind me by the time I finished. Or at least it would have if it was printed out. Next I spent time slowly crossing items like Chinese Hot and Sour Soup, BLT Pizza, and Crockpot Paprika Chicken off my list.

What caused me to leave tempting food like that simmering on the backburner? Two words: chia seeds. To know me is to know my love for those little power-houses. I drink my daily chia, and am always looking for food I can sneak them into. Well, when I laid eyes on Ramona's Strawberry Chia Jam, nothing else stood a chance. I'd been meaning to try chia jam...any variety...for quite some time, but still hadn't gotten around to it. Mystery solved. Decision made.

Strawberry Chia Jam with Chia Seed Pancakes
I actually noticed it alongside her Chia Pancakes, and couldn't get the combo out of my head, so out came my jar of chia...with breakfast soon to follow. About 2/3 of my batch of jam disappeared with the pancakes (seriously, I didn't even need syrup), the rest was judiciously slathered on buttered toast for the next couple of morning.

Here is my slightly adapted version of those lovely pancakes covered in ruby RED strawberry chia jam!

Strawberry Chia Jam with Chia Seed Pancakes
Fluffy chia seed pancakes smothered in a simple, no-bake strawberry chia seed jam.
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Strawberry Chia Jam with Chia Seed Pancakes
by Heather Schmitt-Gonzalez
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: breakfast condiment vegetarian soy-free nut-free chia seeds strawberries

Ingredients (serves 4-6)
    for the strawberry chia jam:
    • 12 ounces fresh strawberries
    • 1/4 cup sugar (to taste, depending on sweetness of berries)
    • 2 tablespoons chia seeds
    • 1-1/2 tablespoons water
    for the chia seed pancakes:
    • 2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 tablespoons chia seeds
    • 1-1/2 cups buttermilk + more as needed
    • 2 large eggs, at room temperature
    • 1/4 cup melted butter
    Instructions
    making the jam (yield: 1-1/2 cups / 12 fluid ounces ):
    Hull the strawberries, cut them into halves or quarters (depending on size), and place them in a deep-sided bowl. Sprinkle the sugar over them and add the water, then toss to combine. Use an immersion blender (wand or hand blender) to pulse into a slightly chunky puree. Stir in the chia seeds and let sit for 10 minutes. Stir again to distribute chia seeds, then transfer to a jar; cover and refrigerate for up to 1 week.

    making the pancakes (yield: 12-14 pancakes):
    Combine the dry ingredients in a medium-large bowl. Make a well in the center. Combine the wet ingredients in a large measuring cup with a spout. Pour the wet ingredients into the well in the dry ingredients, and stir until just combined; may have small lumps. If batter seems too thick, whisk in more buttermilk until you have a thick, pourable consistency.

    Heat griddle or skillet on medium heat; add a little butter, oil, or non-stick spray to the pan (if needed), then ladle batter by 1/4 cup onto hot surface. When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.

    Serve warm with butter and Strawberry Chia Jam (I like it warmed first if it's been refrigerated) and/or maple syrup.
    Strawberry Chia Jam with Chia Seed Pancakes
    The blogger C.L.U.E (Cook, Learn, Undertake, Eat) Society meets every month in a game of mystery, intrigue, and fun! We are given a theme and secretly assigned another member's blog; our mission is to hunt through our assigned blog to find a recipe that fits the theme through our eyes. We then head into the kitchen and recreate the recipe and post together on reveal day!

    I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer than there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?

    Today is reveal day, and this month's theme is: RED. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!



    Heather is a Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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