Grain Free Lemon Chia Seed Pancakes with 2 Ingredient Raspberry Sauce

Posted on by llbalanced
Grain Free Lemon Chia Seed Pancakes with 2 Ingredient Raspberry Sauce
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    [post_date] => 2017-08-24 05:49:37
    [post_date_gmt] => 2017-08-24 11:49:37
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    [post_title] => Grain Free Lemon Chia Seed Pancakes with 2 Ingredient Raspberry Sauce
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08.24

Y'all, something traumatizing happened in my world recently.

When I first began creating recipes for LL Balanced, I didn't understand the importance of proper recipe development. I would make somethin' yummy, record the basics and post away to share.

My intentions were honorable, but the reality is that recipes require at least two rounds of testing to achieve replicable status. Round one contains too much margin for error!

I learned this the hard way while creating the LL Balanced Cookbook. I wanted to include a chunk of recipes from my blog, but many hadn't been recreated in years. I set to retesting, assuming I'd nail it the first time 'round...

NOPE.

I couldn't believe how off base my measurements and instructions were! It was a humbling experience, and it made me grateful for my forgiving readers!

So a few weeks ago, I decided to go back to the archives and trash a handful of recipes. I MEANT to set them aside in the trash folder, so that I could reference the original recipes while re-testing them.

Whelp, somehow I permanently deleted them!!!! As if that weren't heartbreaking enough, several people emailed asking for THOSE specific recipes! CRUSHING.

While technology may not be one of my strengths, though, perseverance is. So I am retesting the ones that y'all told me you miss.

Starting with these Fluffy Lemon Chia Seed Pancakes!!!!

These babies are grain-free, nut-free and dairy free....and still ALL the things you want in a pancake: tender and fluffy, easily flippable and just sweet enough. If lemon isn't your thing, feel free to leave out the zest and swap lemon juice for a tablespoon more of coconut milk. Then, you'll have a lovely simple pancake you can top with chocolate chips, bananas, coconut flakes, maple syrup, peanut butter, my raspberry jam OR another DIY jam with other frozen fruit (can use the same method).

This post/recipe is dedicated to my loyal reader Paige, who has supported LL Balanced from pretty much day 1. Paige emailed asking what happened to my Lemon & Raspberry Pancakes, which I created back in August '13, and I was aghast! So Paige, I hope you love this new version!!!

COCONUT FLOUR I LOVE:

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TOTAL TIME :20minutes10minutes
4servings
INGREDIENTS
  • PANCAKES
  • 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
  • SAUCE
  • 3 cups frozen raspberries
  • 3 tablespoons maple syrup
DIRECTIONS
PANCAKES
  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.
SAUCE
  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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