FLUFFY LEMON CHIA PALEO PANCAKES ARE HERE!
I have always been a lemon poppyseed muffin lover, especially during the spring and summer months. They are perfectly sweet, fluffy and flavourful. I wanted to create a healthy pancake recipe that reminded me of these beautiful fresh muffins while keeping the recipe dairy and grain free. After numerous batches of pancakes I found a winner!
These fluffy pancakes are gluten, dairy and grain free. These pancakes are made low-carb by using almond flour and monk fruit sweetener in replace of sugar and regular white flour.
What you will need:
- eggs
- coconut oil
- coconut or almond milk
- lemon juice + zest
- vanilla
- monk fruit or granulated sweetener
- chia seeds
- almond flour
- baking powder
COMMENT BELOW: what is your favourite type of pancake??
Lemon Chia Pancakes | Paleo
May 14, 2020
: 4-5
: 15 min
: 25 min
: 40 min
: Easy
Ingredients
- LEMON CHIA PANCAKES:
- 3 eggs
- 1/4 cup melted coconut oil
- 1/3 cup almond or coconut milk
- 1 tsp vanilla
- 1/4 cup monk fruit sweetener or granulated sugar of choice
- 2 tbsp chia seeds
- 1 tbsp lemon zest (zest of one lemon)
- 3 tbsp lemon juice (juice of 1 lemon)
- 2 cups almond flour
- 1 1/2 tsp baking powder
- -
- TOPPING:
- 1/4 cup melted coconut butter (optional)
Directions
- Step 1 Crack the eggs into a medium sized bowl and beat until they are well combined. Use a whisk to combine the melted coconut oil to the beaten eggs. Add the ingredients in the order that they are listed, using a whisk to add in the almond milk first then the vanilla, monk fruit (or granulated sweetener of choice) and chia seeds.
- Step 2 Let this mixture rest for a couple minutes while you begin to zest and juice the lemon. Continue to use a whisk to combine the lemon zest + juice to the mixture. Now use a spatula to fold in the almond flour and baking powder.
- Step 3 Let this pancake mix rest for a few minutes before cooking. Use a medium-large sized frying pan, placed on low-medium heat, greased with coconut oil or butter. Scoop out 1/4 of a cup of pancake batter and transfer to the hot frying pan. Use a spatula to spread the batter out if needed. Cook for approximately 3 minutes, then flip and cook for another 1-2 minutes. You should be able to fit 3 pancakes on the frying pan.
- Step 4 Serve the pancakes immediately with coconut butter and syrup or allow them to cool and transfer into the fridge. These pancakes also freeze well. Remove the pancakes from the freezer when you wish to eat them and pop them into the toaster for a quick snack or breaky on the go!
