Pancakes

1. Make your chia egg by following this recipe: Grind your 1 Tbs of Chia seeds with a spice grinder or mortar and pestle into a fine meal, and then add in 3Tbs water. Allow this to sit for about 5-7 min, until it turns into a gel.
2. Combine your milk, baking soda, and baking powder until dissolved. Stir in the cornmeal, and then your chia egg. The batter consistency should be that of a normal pancake batter, albeit a bit coarser (you can add more liquid if it seems too thick. [Note: I love fluffy pancakes, so if not vegan, you can add about 1.5 tbs egg whites for more lift, but totally not necessary]
3. Heat your cast-iron skillet, or frying pan, with oil/butter of choice (I used coconut). Wait for the pan to get hot before pouring in your batter. Let the pancakes sizzle on medium heat and flip each when it starts to turn golden brown on the underside and the top begins to bubble. Cook on the other side until it’s golden brown. Plate your cornbread pancakes.
4. Top them with lots and lots of fresh strawberry jam, recipe below. I really dislike when jam has added pectin, and this recipe is soooo simple and delicious. You can also add maple syrup, and if you’re feeling awesome, add some vegan or regular ice cream.

Jam

1. Combine the sugar, lemon zest and lemon juice over low heat in a pan for 10 minutes, until the sugar dissolves.
2. Add the strawberries and continue to cook over low heat for 20 minutes.
3. Pour into the canning jars