Lemon Chia Pancakes

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!

Nutrition facts:

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 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

Lemon Chia Pancakes

Erin Porter

These lemon chia pancakes are still the same old comfort food you know and love but with a nutritional upgrade, and they won’t send you back to bed feeling lethargic after you eat them!

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Course Breakfast

Servings 4 pancakes

Ingredients

  

• 2 Organic eggs
• 1 Whole lemon squeezed
• 1 tbsp Coconut oil (or melted organic butter)
• 1/2 cup Almond flour
• 1/2 cup Tapioca flour
• 1 tbsp Coconut flour
• 1 tsp Baking soda
• 1 tbsp Xylitol
• 1/2 tsp Chia seeds
• 1/2 tsp Vanilla extract
• pinch Salt

Instructions

 

• Melt butter or coconut oil and set aside.
• Combine all dry ingredients and in a separate bowl.
• Whisk 2 eggs then add in the juice of an entire lemon.
• Add melted butter or coconut oil to wet mixture.
• Pour wet mixture into dry mixture.
• Heat skillet on medium heat and melt 1/4 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.

Notes

Kaufmann 2 Diet (Kaufmann Phase II)