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. BON APETIT! INGREDIENTS:
--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 --say MMMMMMMM.... photos courtesy of my awesome cousin Krishna Neelarambam |
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April 2017
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