Spelt Cornmeal Pancakes with Strawberry-Lavender Chia Jam

04.3.18
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Spelt Cornmeal Pancakes with Strawberry-Lavender Chia Jam | Naturally Ella

Some time back, my son came to me and requested pancakes with strawberries (very sternly). He helped me measure the batter and watched as the pancakes bubbled on the stovetop. It's these moments that I feel I'll hold onto (and most likely recount to him when he's 20). I love spending time with him in the kitchen and pancakes have become a reoccurring theme in our kitchen.

These cornmeal pancakes are a riff on those original pancakes I made with him. I love adding cornmeal to the batter for flavor and texture. I've also become a bit obsessed with making chia jam. It's easy, quick, and makes for the perfect pancake topping (especially when almond butter is involved).

Spelt Cornmeal Pancakes with Strawberry-Lavender Chia Jam | Naturally Ella
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Spelt Cornmeal Pancakes with Strawberry-Lavender Chia Jam

2 to 3 servings
Make together or separate, these pancakes are the perfect weekend breakfast. Best of all, the strawberry jam is lightly sweetened- a toddler-breakfast plus!
Prep Time: 10 minutes
Cook Time: 20 minutes
Strawberry Jam
  • 2 cups cored and halved strawberries
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup
  • 1/4 teaspoon dried lavender
  • 2 to 3 tablespoons chia seeds
Pancakes
  • 1/2 cup spelt flour
  • 1/2 cup fine to medium-ground cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter (plus extra for cooking)
  • 1 tablespoon maple syrup
  • 2 large eggs
  • 1/2 cup to 3/4 cup whole milk
  • Nut butter (for serving)
  1. In a small sauce pan, combine the strawberries with the lemon juice, maple syrup, and lavender. Heat over medium-low heat until the strawberries are soft enough to mash, 10 to 15 minutes. Mash with the back of a fork or spoon then stir in the chia. For thicker jam, use 3 tablespoons.
  2. Reduce the heat to low and cook for another minute or so. Remove from heat, transfer to a jar, and let sit to cool. As the jam cools, the mixture will thicken.
  3. Once the jam is cooling, make the pancakes. In a small butter warmer or sauce pan, heat butter and maple syrup together until butter has melted. Remove from heat an let cool.
  4. Combine dry ingredients in a bowl. Crack in the eggs, measure in the milk, and add the cooled butter/maple syrup mixture. Stir until just combined. Set aside while heating the skillet.
  5. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), add roughly 1/2 tablespoon of butter. Take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
  6. Repeat with remaining batter and serve with a drizzle or spread of your favorite nut butter and a drizzle of the strawberry jam.
Notes
Tips + Tricks: Make the chia jam up to three days ahead of time.
Use up leftover ingredients: chia seeds, strawberries, spelt
Prep Time: 10 minutes
Cook Time :20 minutes

Cornmeal Pancakes

variations

Jam: This flavor combination would also me amazing with summer berries. Try blueberries, blackberries, raspberries, or a mix of all!

Flour: Make these pancakes gluten-free by swapping the spelt for oat flour. You might need to play with the liquid amount a bit but it would work.

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6 comments on “Spelt Cornmeal Pancakes with Strawberry-Lavender Chia Jam”

  1. Hi Erin, these look so good. I have both cornmeal and spelt flour that needs to be used up so I'm going to give them a try this week. Do you think it would be ok to make the batter the night before and store it in the fridge?

    1. I think so- you might need to thin it down a bit. The other option is to make the dry and liquid parts, keep them separate, and just mix before using.

      1. Thanks Erin! I made them for breakfast this morning and the were really tasty. The instructions refer to molasses and vanilla extract which aren't in the list of ingredients. I added a splash of vanilla and skipped the molasses. I also used 1/2 cup milk and they were really thin. The first one was almost a crepe. I added a few tablespoons of spelt flour to thicken them up and they were great.

hi. 

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)
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