Grain Free Lemon Pancakes

Whole grains can be an important part of your diet, as they are associated with a lower risk of cardiovascular disease. Refined grains, however, are not associated with good health. Unfortunately, too many people opt for refined grains. Once the grain is pulverized and reduced to a powder (and the nutrients stripped away) it gets rapidly digested and causes blood-sugar levels to spike. This leads to a number of problems within the body including increased risk for diabetes, inflammation, GI problems, food allergies, and metabolic slow-down.

But who wants to give up pancakes forever!? I have good news! You can have your pancakes. And eat them, too! Grain free pancakes.

1 cup almond milk

1 tsp apple cider vinegar

2 chia eggs

1 cup almond flour

1/4 tapioca flour

1 tsp aluminum free baking powder

1/2 tsp baking soda

2 tbsp coconut oil, melted

1 tbsp organic maple syrup

6-10 drops Young Living lemon essential oil

  1. Pour the almond milk into a medium sized bowl and add in the ACV, set aside.
  2. Heat a skillet or griddle to medium heat, and add a bit of coconut oil to grease the surface.
  3. Stir together the flours, baking powder, and baking soda.
  4. To the bowl with the almond milk and ACV, add the chia eggs, lemon drops, melted coconut oil and syrup. Whisk well.
  5. Pour in the dry ingredients into the wet ingredients and stir until no lumps remain.
  6. Pour batter by 1/4 cupfuls into the skillet or griddle and let set until bubbles form on top. Flip and heat on the other side, another 2-5 minutes.


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