Let’s make it.
- Soak the chia seeds in almond milk for 10 minutes until they become gel-like. Whisk together the eggs, flour (all-purpose flour + almond flour), melted butter, vanilla extract, orange zest, and a pinch of salt, then add the chia mixture and mix until you have a smooth pancake batter.
- Let the batter rest for 15 minutes; this will allow it to set and spread better during cooking. Lightly grease a nonstick pan, pour in a very thin layer, and cook until the edges are slightly crispy (30-40 seconds on one side, 15 seconds on the other). Whisk together mascarpone and Greek-style yogurt with maple syrup and lemon zest to create a light, creamy filling. Layer the pancakes, spreading a thin layer of mascarpone cream, Freya Gurme Cherry & Rhubarb Spread, and sour cherries between each layer. Garnish with fresh/frozen sour cherries, chopped hazelnuts, and edible flowers.
