Meyer Lemon-MInt pancakes

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:

• 1 cup Gluten Free All Purpose Baking Flour
• 1/2 Shaklee Life Vanilla Protein
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 2  Flax or Chia Eggs (1 tbsp flax/chia meal + 3 tbsp water; mix and set aside to thicken before using)
• 1/2 cup non-dairy milk (I used almond)
• 2 Tbsp Coconut Oil
• Juice of 1 Meyer Lemon
• 2 tbsp Meyer Lemon zest
• Chopped Mint
• 2 tbsp maple syrup

--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