Traditional pancakes with a twist…
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Lemon Chia Seed Pancakes
Instructions
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Heat coconut oil or butter in a frying pan, melt and cover the pan.
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Combine the milk and lemon zest in a bowl and leave to sit.
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Add the flour, baking soda, baking powder, chia seeds and coconut sugar in a bowl and combine. Tip in the buttermilk and lemon zest and mix.
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Pour the batter on to the pan and cook on a low heat for 5 minutes or until the pancakes turn a golden brown colour and begin to bubble. Using a spatula, flip the pancake and cook on the other side.
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Serve with fresh fruit and pure maple syrup.