Ingredients

The following ingredients have 3 Servings
  • 1 cup flour (spelt, whole wheat or flour of choice)
  • 2 teaspoons baking powder
  • 2 tablespoons organic pure cane sugar
  • pinch of mineral salt
  • 3 tablespoons chia seeds
  • 1 cup buttermilk (one cup non-dairy milk + juice from 1 lemon or 1 tbsp apple cider vinegar)
  • zest of 1 – 2 lemons
  • 1 teaspoon vanilla, optional
  • coconut oil, for greasing

Instruction

  • Vegan buttermilk: Start by making your buttermilk, combine milk and lemon, set aside for 10 minutes or so. This allows them time to mingle.
  • Preheat griddle to manufacturer’s instructions. Or warm a skillet over medium heat. Lightly grease before using.
  • Make batter: Whisk together the flour, baking powder, sugar, salt and chia seeds in medium mixing bowl, give a good stir to combine and distribute the seeds. Pour in the buttermilk, vanilla, and lemon zest, mix well.
  • Scoop and pour: Using a 1/4 or 1/3 measuring cup, scoop and pour batter on to griddle. Cook until bubbles form on top or edges, and flip, usually about 3 minutes per side, depending on your griddle/skillet. Repeat until batter is gone.
  • Serve with strawberries (or other berries of choice) and pure maple syrup.
  • Makes about 6 pancakes
  • Serves 3
  • Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Pop in toaster oven or microwave to reheat.