Grain Free Lemon Chia Seed Pancakes with 2 Ingredient Raspberry Sauce

Grain Free Lemon Chia Seed Pancakes with 2 Ingredient Raspberry Sauce
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TOTAL TIME :20minutes10minutes
  • 4 large eggs
  • 1/2 cup caned full-fat coconut milk
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • zest from 1 lemon (doesn't have to be exact)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoos maple syrup
  • 1/2 cup coconut flour (brand linked below)
  • 1/4 teaspoon baking soda
  • pinch sea salt
  • 1 tablespoon chia seeds
  • 3 cups frozen raspberries
  • 3 tablespoons maple syrup
  1. In a mixing bowl, whisk together eggs, coconut milk, water, vanilla, lemon zest, lemon juice and maple syrup. In a separate bowl, whisk together coconut flour, baking soda, sea salt and chia seeds. Add dry to wet and stir to incorporate evenly. This will be a thick batter—pourable but not runny.
  2. Heat a nonstick skillet (I use cast iron) to medium heat. When you can feel the heat by hovering your hand over the skillet, add approximately 2 tablespoons batter per pancakes in the pan (this is important!). Use your spoon/scoop to gently swirl batter into round shape.
  3. Cook for 3-4 minutes, or until the edges are cooked and you can see bubbles throughout. Flip and cook on remaining side approximately 1-2 minutes. Repeat with remaining batter; adjusting heat as necessary—remember that the skillet will get hotter over time so you’ll likely need to turn it down. This makes approximately 16-18 pancakes.
  4. Enjoy pancakes immediately with 2 Ingredient Raspberry Sauce. If you have leftovers, allow to cool completely then store in the fridge for up to 5 days. Reheat by placing pancakes on a baking sheet at 300 degrees F until warm to the touch.
  1. Combine raspberries and maple syrup in a sauce pot. Bring to medium-low heat and cook, stirring frequently, until the mixture has formed a thick, jam-like consistency. This takes me 12-15 minutes. Store cooled and tightly sealed in the refrigerator up to 1 week.
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