Chia Pancakes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
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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