Winter is the perfect time to enjoy a healthy but indulgent feeling treat and we think these pancakes tick all the boxes. Light and fluffy with no hidden nasties they make a great breakfast or pudding. Top with your favourite fruits and a drizzle of yogurt and honey.
2 cups gluten free flour
½ cup chia seeds
Zest from 2.5 large lemons, finely chopped
Pinch of sea salt
1.5 tsp baking powder
1.5 tsp baking soda
¼ cup lemon juice
¾ cup milk
2 eggs, gently whisked
1 cup plain greek yoghurt
2 tbs honey
2 tsp vanilla extract
1 tbs coconut oil for cooking, more if needed.
Berries, honey and a dollop of greek yoghurt to top and serve.
Mix together the dry ingredients in a bowl until fully combined.
Stir the lemon juice and milk together in a separate bowl, set aside.
Combine the Greek yogurt, eggs, honey, and vanilla together and then whisk in the milk-lemon mixture until smooth.
Pour the dry ingredients into the wet and stir until just combined, being careful not to overmix, the batter should be thick.
Place the coconut oil in the nonstick pan on a medium heat and once all melted, dollop a heaped tablespoon of the mixture into the pan, neatly shaping it into a circle.
Cook for 2 minutes on each side until golden brown and serve hot with drizzled honey and fresh berries!