Sarah Chisholm’s Gluten-Free Banana Pancakes With Berry Chia Jam
With three stress fractures in her tibia, Sarah Chisholm retired from Ballet Arizona in 2014 at only 23. Unsurprisingly, she felt lost—until a chef friend pointed out how much she’d always loved baking, and suggested she see what restaurant life was like. Working her way up from scooping cookie batter and sweeping floors, Chisholm eventually became executive pastry chef for Chamberlin Hospitality, including St. Francis restaurant and the Phoenix Public Market Cafe. Last year, she launched her own online company, Wild Rye Baking Co., which sells mixes for cakes, pancakes and more, including vegan and gluten-free options.
One of her best sellers is an almond-flour pancake mix, based off of what she used to make for herself in the mornings when she was dancing. “There are waffle people and there are pancake people—and I’m pancakes all the way,” she says. “They remind me of mornings with my mom, but I also want to feel energized and not have a sugar crash.” Visit wildryebaking.com to find the mix, or try this variation using oat flour.
Banana Pancake Ingredients
• 2 cups oat flour
• 2 tsps baking powder
• 1/2 tsp salt
• 1 ripe banana
• 1 egg
• 1 cup milk (any kind)
1. Preheat your griddle or cast-iron pan.
2. In a medium bowl, whisk together oat flour, baking powder and salt.
3. In a large bowl, mash banana well with a fork, then add egg and milk, mixing together until well combined.
4. Pour dry ingredients into wet ingredients and mix until just combined.
5. Grease your griddle or pan lightly with olive oil or butter and, using a 1/4-cup measure as a scoop, pancake away to your preferred doneness, flipping halfway through.
Berry Chia Jam Ingredients
• 2 cups berries (fresh or frozen)—raspberries and blackberries are Chisholm’s favorites
• pinch of salt
• 1/2 tsp vanilla extract or vanilla paste
• 1 tsp lemon zest
• 2 tbsps chia seeds
1. In a small saucepan over medium heat, cook berries, salt, vanilla and lemon zest until berries are beginning to break down and their juices are bubbling.
2. Add in chia seeds and stir well until there are no clumps.
3. Remove from heat and allow to cool and thicken for at least 30 minutes to an hour.