|5 min||10 min||15 min||4|
|1 cup||Almond milk, unsweetened (or coconut milk)|
|2 cup||Coconut flour (or other gluten-free flour)|
|2 tsp||Baking powder|
|2 tbsp||Chia seeds, ground|
|2 large egg||Egg|
|3 tbsp||Cane sugar|
|2 tbsp||Lemon juice|
|3 tsp||Lemon peel (zest)|
|1/2 tsp||Himalayan salt (pink)|
|1 tsp||Vanilla extract, pure|
1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the dry ingredients.
2. In a medium bowl, whisk together the milk, lemon juice, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Stir in the chia seeds.
3. Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown. Serve warm with butter, maple syrup or fresh fruit.