Still the same old comfort food you know and love but with a nutritional upgrade, and these pancakes won’t send you back to bed feeling lethargic after you eat them!
Chia seeds – 15 x more magnesium than broccoli, 30% more antioxidants than blueberries, 2x the potassium in a banana, 6x more calcium than milk, high in antioxidants, and a good source of fiber and protein
Almond flour – good source or iron, magnesium, potassium, calcium, and vitamin E, and can help lower cholesterol
Coconut milk – can help lower blood pressure and cholesterol, good source of electrolytes, great for digestion problems including leaky gut
Coconut oil – research is proving it may ward off Alzheimer’s, prevents heart disease, fights inflammation and cancer, natural anti-fungal, anti-viral, anti-bacterial
Organic eggs– eggs contain carotenoids which help prevent certain diseases and can improve eye health, contain choline which helps maintain a healthy liver, contain vitamin E, K2, D3
Lemon– aids in digestion and detoxification, good source of vitamin C
- 2 organic eggs
- 1 lemon
- 1 tbsp coconut oil or melted organic butter
- ½ cup almond flour
- ¾ cup tapioca flour
- ¼ cup coconut milk
- 1 tbsp xylitol
- ½ tbsp chia seeds
- ½ tsp vanilla extract
- pinch of salt
- Combine all ingredients and then squeeze one full lemon into batter. Heat skillet on medium heat and melt ¼ tbsp of butter. Pour batter in skillet and flip once you see bubbles forming in the pancakes. Cook additional 10-20 seconds on the other side until golden brown. Top with organic maple syrup if desired.
- Makes 4 pancakes.