Meet your new favourite weekend breakfast. Fluffy, lemon-scented, gluten free Greek yoghurt pancakes topped with a sweet mixed berry and chia seed sauce. There are some Sunday mornings when only a plate of pancakes will do. Sometimes that’s a Sunday morning where you have thrown the alarm clock out the window and slept until the day has well and truly begun. Sometimes it’s a Sunday morning where you have company coming over to join you in a stack to start the day. And sometimes, it’s after you’ve taken the dog for a walk under a darkening sky, taken yourself for a run, and then gotten home just as the first drops began to fall. Last Sunday was such a morning. I have been waiting for the perfect moment to try out Andie Mitchell’s Greek Yoghurt Pancakes from her divine volume ‘Eating in the Middle: a Mostly Wholesome Cookbook‘ and Sunday was that moment. With the rain pouring down Penny and I pottered in the kitchen whipping up these moist, Greek yoghurt enhanced pancakes with just a hint of lemon. I topped the soft pancakes with a mixed berry and chia sauce and just a touch more yoghurt. Divine. The pancakes are an easy mix of gluten free flours, milk, yoghurt, and eggs with a touch of vanilla and just one tablespoon of sugar for sweetness. Super easy for lazy Sunday mornings when you aren’t in the mind for a complicated pancake recipe, and you know you can do better than ‘shake and pour’. Once they cook up these pancakes aren’t too sweet by themselves and that makes them the perfect vehicle for your favourite toppings!
Usually I love my pancakes simply spread with jam, or maybe some Nutella if I’m having a chocolate morning (you have those too, right?). I only go for maple syrup on occasion, and ice cream only in extreme circumstances. Not that I’m adverse to ice cream in the mornings, but all that sugar is just not what my body usually craves before midday. To top my light lemony Greek yoghurt pancakes I whipped up a super easy, jammy, berry and chia seed sauce. Simply add your berries (fresh or frozen, whatever you have on hand) to a saucepan with a tablespoon of sugar (omit for a more tart flavour), a tablespoon of chia seeds and a splash of water and then bubble away until slightly thickened. Your kitchen will smell like heaven, or what I imagine heaven smells like. If your vision of heaven smells like the inside of a berry pie. This sauce recipe makes a large jam jar full. The leftovers are divine reheated slightly with a dollop of yoghurt, or to top your morning porridge, or perhaps a scoop of vanilla ice cream…Once you’ve cooked up all of your pancakes, and your sauce is ready, settle in at the table with your latest read, or just a pretty view and let the scent of lemons and sweet berries wash over you. Take a big mouthful of fluffy pancakes, drippy jammy berry sauce and creamy yoghurt. This is the place you want to be on a weekend morning.
Lemon Greek Yoghurt Pancakes with Berry Chia Sauce
adapted from ‘Eating in the Middle‘ by Andie Mitchell
gluten free | makes about 14 4-inch pancakes | leftover pancakes: freeze in ziplock bags for up to two months. To reheat simply microwave for 45 seconds and top as desired | leftover berry sauce: store in an airtight jar in the refrigerator for up to a week
- 90 grams sorghum flour
- 90 grams white rice flour
- 90 grams brown rice flour
- 4 teaspoons baking powder
- 1 tablespoon caster sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk (I used full cream, use skim or almond/soy if you wish)
- 1/2 cup plain Greek yoghurt
- Juice and zest 1 lemon
- 2 large eggs
- 2 teaspoons vanilla extract
For the Berry Chia Sauce
- 1 1/2 cups blueberries (fresh or frozen)
- 1 1/2 cups raspberries (fresh or frozen)
- 1-2 tablespoons caster sugar (omit for a tart version of the sauce)
- 1 tablespoon chia seeds
- 2-3 tablespoons water
- In a large bowl whisk together the sorghum flour, brown rice flour, white rice flour, baking powder, sugar, and salt.
- In a smaller bowl whisk together the milk, yoghurt, lemon zest and juice, eggs, and vanilla extract.
- Pour the liquid mixture into the flour and mix until well combined and smooth.
- Heat a non-stick frying pan over medium-low heat. Spray with cooking oil if desired.
- Pour 1/4 cup of the batter onto the pan for each pancake. Bubbles will appear. Cook until most of the bubbles have popped, about 3 minutes. Flip over and cook for about 2 minutes more. Remove to a covered plate while you cook the remaining batter. Repeat until you have used all the batter.
- Keep the pancakes warm by covering them with a tea towel while you make the sauce.
- Place all the ingredients for the berry chia sauce into a small saucepan. Cook over medium heat until bubbling. Bubble for about 3 minutes, then turn off the heat and allow the sauce to sit for 5 minutes.
- Serve the pancakes with a dollop of berry chia sauce and your other preferred toppings.