Christmas, Food, Recipes Blogged by: Highpoint 20 Nov 2020

Decadent Pancake Chia Jam Trifles by @TheSmallSeed

If you haven’t decided on a Christmas Dessert yet then I’ve got you covered!

These Pancake Chia Jam Trifles are super simple to make, decadent and beautifully festive which could also double up as a fancy breakfast.

There’s a few steps in this recipe, but it’s not too tricky. You could even make the Chia Jam and Pancakes the day before assembling – which means less time in the kitchen on Christmas Day. Sounds good right?

To make it easy for you all ingredients are available from the Fresh Food Precinct at Highpoint Shopping Centre.

I purchased everything from Graina, Woolworths and Marketplace Fresh


Serves 6

Lemon Pancake Ingredients
  • 1 1/2 cups of spelt flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda 
  • 1 tbsp poppyseeds 
  • 200ml almond milk
  • 1/4 C apple sauce/purée 
  • Zest and juice of 1 lemon
  • 1 tsp pure vanilla extract
  • 1 tbsp pure maple syrup 

Lemon Pancakes Method
In a bowl, combine all the dry ingredients.

In a separate bowl combine all the wet ingredients.

Make a well in the flour, and pour wet mixture in. Whisk well.

Leave to stand whilst you heat your pan.

Place a little oil into your frying pan, once it’s heated up, pour approx 1/4 C of pancake mix into the pan.

Cook each side for approx 2 mins or until bubbles start forming, then flip. Cook for a further 2 minutes. Place on wire rack whilst you cook the others.

Chia Jam Ingredients
  • 450g frozen raspberries 
  • 130ml rice malt syrup
  • 1 tbsp fresh lemon juice
  • 1/4 cup plus 2 tbsp chia seeds

Chia Jam Method
Place the raspberries, rice malt syrup and lemon juice into a small saucepan.

On low, gently heat until raspberries have thawed, and syrup has melted, gently combine, just before it starts to boil take off heat and allow to cool for 5 mins.

Add chia seeds, combine well.

Pour into a airtight jar and allow to cool completely before placing into fridge. It will thicken slightly as it cools down.

Trifle Ingredients
  • 2 tins of whipped coconut cream
  • 4 tbls grand marnier (opt)
  • 2 tubs of vegan custard 
  • 1 punnet of fresh raspberries 
  • 1 punnet of fresh strawberries 
  • 1 punnet of red currants 
  • Gingerbread biscuits to decorate 

Trifle Method
You will need 6 glasses, I used stemless wine glasses.

Start by placing the solid part of the coconut cream into a bowl and whisk, if using the liqueur add this in too, whisk for a few minutes until light and fluffy.

Start Layering glasses with Chia jam, custard, pancakes, (tear pancakes into pieces) more chia jam, whipped cream, fresh berries, and so on until you reach the top, finish off by piping a little whipped cream on top.

Decorate with gingerbread and red currants.

Serve and enjoy!

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