Lemon Chia Seed Pancakes

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Traditional pancakes with a twist...


140g Flour
1 tsp Baking powder
1/2 tsp Baking soda
1 pinch Salt
3 tbsp Chia seeds
240ml Oat milks (or one cup non-dairy milk + juice from 1 lemon or 1 tbsp apple cider vinegar)
2 Lemons (zest of)
1 pod Vanilla (seeds scrapped)


Heat coconut oil or butter in a frying pan, melt and cover the pan.

Combine the milk and lemon zest in a bowl and leave to sit.

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.

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.

Serve with fresh fruit and pure maple syrup.

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