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
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
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