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 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 whole lemon squeezed
- 1 tbsp coconut oil or melted organic butter
- ½ cup almond flour
- ½ cup tapioca flour
- 1 tbsp coconut flour
- 1 tsp baking soda
- 1 tbsp xylitol
- ½ tsp chia seeds
- ½ tsp vanilla extract
- pinch of salt
- 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 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.