Do I have your attention? ...Good :)
Its spring time and nothing says spring to me like vibrant, bright, fresh, and comforting food that is still BIG on nutritional value. This recipe is high in protein, gluten-free, filled with antioxidants and of course PLANT BASED!
Yes, you can use regular lemon. I just like Meyer Lemons, especially for baked goods, because its a cross between an orange and a lemon in flavor.
--Mix the dry ingredients together and set aside
(GF flour, protein, baking powder, baking soda, salt)
--Mix wet ingredients together and whisk into the dry mixture
(flax/chia eggs, non-dairy milk, coconut oil, meyer lemon zest and juice, maple syrup)
--If the batter seems a little too thick then add a splash of water -- the batter should steadily stir and should spread on the stove
--Your pancakes will cook evenly if they are smaller in size, so go for the silver dollar sized pancakes
--After they are golden brown on both sides, remove them from the griddle.
--Top with chopped mint and fresh raspberries
--Enjoy with another squeeze of lemon and maple syrup
photos courtesy of my awesome cousin Krishna Neelarambam