Grain Free Chia Seed Pancakes with 2 Ingredient Raspberry Sauce (Edit recipe)

These babies are grain-free, nut-free and dairy free....and still ALL the things you want in a pancake: tender and fluffy, easily flippable and just sweet enough. If lemon isn't your thing, feel free to leave out the zest and swap lemon juice for a tablespoon more of coconut milk. Then, you'll have a lovely simple pancake you can top with chocolate chips, bananas, coconut flakes, maple syrup, peanut butter, my raspberry jam OR another DIY jam with other frozen fruit (can use the same method).

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	233
Fat:	9 g
Carbohydrates:	36 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	206 mg
Fiber:	11 g
Sugars:	23 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 4

Ingredients

Pancakes

4 Eggs, large
1/2 cup Coconut Milk, full fat
1/2 cup Water
1 tsp Vanilla Extract
Lemon zest, from 1 lemon
1 Tbsp Lemon Juice
2 Tbsp Pure Maple Syrup
1/2 cup Coconut Flour
1/4 tsp Baking Soda
pinch Sea Salt
1 Tbsp Chia Seeds

Sauce

3 cups Organic Raspberries, frozen
3 Tbsp Pure Maple Syrup

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pancakes

In a mixing bowl, whisk together eggs, coconut milk, water, vanilla, lemon zest, lemon juice and maple syrup. In a separate bowl, whisk together coconut flour, baking soda, sea salt and chia seeds. Add dry to wet and stir to incorporate evenly. This will be a thick batter—pourable but not runny.
Heat a nonstick skillet (I use cast iron) to medium heat. When you can feel the heat by hovering your hand over the skillet, add approximately 2 tablespoons batter per pancakes in the pan (this is important!). Use your spoon/scoop to gently swirl batter into round shape.
Cook for 3-4 minutes, or until the edges are cooked and you can see bubbles throughout. Flip and cook on remaining side approximately 1-2 minutes. Repeat with remaining batter; adjusting heat as necessary—remember that the skillet will get hotter over time so you’ll likely need to turn it down. This makes approximately 16-18 pancakes.
Enjoy pancakes immediately with 2 Ingredient Raspberry Sauce. If you have leftovers, allow to cool completely then store in the fridge for up to 5 days. Reheat by placing pancakes on a baking sheet at 300 degrees F until warm to the touch.

Sauces

Combine raspberries and maple syrup in a sauce pot. Bring to medium-low heat and cook, stirring frequently, until the mixture has formed a thick, jam-like consistency. This takes me 12-15 minutes. Store cooled and tightly sealed in the refrigerator up to 1 week.