Our son is 9 months old today, and since it’s still fresh berry season, we’re celebrating with a little cake 🍓
Ingredients
- 100 g flour
- 2 eggs
- 250 ml milk
- 2 tbsp coconut sugar (or brown sugar)
- A pinch of salt and cinnamon, if desired
For the cream and chia jam:
- 100–120 ml 35% heavy cream
- 2 cups fresh or frozen strawberries
- A little lemon juice, to taste
- 2 tbsp chia seeds
- 1 tbsp sweetener of choice, such as honey, coconut sugar or maple syrup
Cooking instructions
- Mix the wet pancake ingredients, then sift in the dry ingredients. Cook the pancakes in a pan for up to 1 minute per side, or until nicely golden brown.
- Jam: Add the strawberries to a saucepan and cook over high heat, mashing them as they soften. If using frozen strawberries, they’ll release enough liquid; if using fresh, add a little water. Add a squeeze of lemon juice and your sweetener, then cook for about 10 minutes. Add the chia seeds, reduce the heat to medium, and stir occasionally until the mixture reaches a jam-like consistency.
