Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 large egg (s)
- 200 ml almond milk (almond drink) or milk as desired
- 3 tablespoon xylitol (sugar substitute) or sugar as desired
- 180 g flour
- 1 pinch (s) salt
- 2 teaspoons baking soda
- 0.5 ½ lemon (s), organic, zest it
- 2 tablespoon chia seeds
- Fat (e.g. coconut oil) for the frying pan
- Maple syrup and fresh fruits for serving
Print Recipe
Pin Recipe Instructions
- Separate the eggs and refrigerate the egg whites. Mix the egg yolks with the milk and the xylitol. Add flour, salt, baking powder and grated lemon zest and mix everything into a smooth batter. Beat the egg whites until stiff and fold carefully into the batter. Fold in the chia seeds last.
- Heat some fat in a non-stick pan. Pour approx. 2 tablespoons of batter into the pan for each pancake and fry on both sides over medium heat for approx. 2 minutes until golden brown.
- Arrange the pancakes on plates and serve garnished with fruit and maple syrup as desired.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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