| 10 | 15 | 274 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 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 |
| 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.
| Meat Alternative | 0.5 |
| Milk Alternative | 0.2 |
