Some of you have asked for my pancake recipe, and here it is. These pancakes are tasty, light, and fluffy. They have a hint of lemon, which really adds to the flavor. Hope you enjoy!
1 cup almond milk
1 tablespoon lemon juice
1 cup flour
2 tablespoons all natural cane sugar
1/4 teaspoon sea salt (optional)
1 tablespoon ground golden flaxseed (optional)
2 teaspoons baking powder
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
In a small bowl mix together almond milk and fresh lemon juice and let sit for 15 minutes until curdled.
In a medium size bowl sift the flour. Add sugar, salt, baking powder, flaxseed, and mix together.
Once the the milk and lemon juice have curdled add the melted coconut oil and vanilla extract.
Make a well in the middle of the flour mixture and pour the wet ingredients into the middle. Mix till just combined. Do not over mix. It should be lumpy.
Heat a skillet until a drop of water sizzles when dropped on it. Cook the pancakes till golden brown on each side.