- Grain-free: almond, cassava, and coconut flours are at the base of this simple recipe
- Fiber: this breakfast packs 10 grams of fiber - thats 41% of your daily value - wow! 😲
- Flexible: we added chocolate chips, but feel free to add frozen wild blueberries, crushed pecans, chopped bananas or other breakfast favorites
- Make ahead: Too busy to make homemade pancakes during the week? No worries here! Make these ahead then freeze between sheets of waxed paper, parchment or Press 'n Seal then pop in toaster to defrost and serve [takes just a few minutes!]
- Plant-based: these pancakes are vegan and use chia seeds as a binder
In a large bowl, mix together flour, baking powder. Stir in chia seeds.
In a separate bowl or glass, add the lemon juice to the milk. Set aside for 5 minutes, then stir maple syrup into the mixture.
Stir the oil into the dry ingredients and then add the milk mixture, using a fork to mix well, until there are no lumps in the batter. Let batter stand for 5 minutes before cooking in order to slightly thicken. Fold in chocolate chips to finish batter before cooking.
Preheat a non-stick pan. Spoon approximately ⅓ cup of batter into the pan for each pancake. Cook for 2 minutes without moving until the edge of the pancake starts to appear dry. Flip the pancake and cook for an additional 2 minutes.
Remove the cooked pancakes to dish kept warm in the oven.
In a small saucepan over medium heat, add the strawberries, maple syrup, and water.
Simmer for 20 minutes, using a wooden spoon to mash the berries against the side of the pan as the sauce cooks. If a smoother texture is wanted, blend in a food processor to desired consistency.
Remove the sauce from the heat and spoon over pancakes to serve.
Ingredients
Directions
In a large bowl, mix together flour, baking powder. Stir in chia seeds.
In a separate bowl or glass, add the lemon juice to the milk. Set aside for 5 minutes, then stir maple syrup into the mixture.
Stir the oil into the dry ingredients and then add the milk mixture, using a fork to mix well, until there are no lumps in the batter. Let batter stand for 5 minutes before cooking in order to slightly thicken. Fold in chocolate chips to finish batter before cooking.
Preheat a non-stick pan. Spoon approximately ⅓ cup of batter into the pan for each pancake. Cook for 2 minutes without moving until the edge of the pancake starts to appear dry. Flip the pancake and cook for an additional 2 minutes.
Remove the cooked pancakes to dish kept warm in the oven.
In a small saucepan over medium heat, add the strawberries, maple syrup, and water.
Simmer for 20 minutes, using a wooden spoon to mash the berries against the side of the pan as the sauce cooks. If a smoother texture is wanted, blend in a food processor to desired consistency.
Remove the sauce from the heat and spoon over pancakes to serve.
