Lush Lemon Strawberry Chia Pancakes - vegan, gluten free
Let the airy, blossoming spring enwrap you with the super lemony light fluffy pancakes with goodness of oats and the bite of sweet strawberries.
Equipment
- Blender to grind oats to make oat flour
Ingredients
- 1 3/4 cup oat flour can grind steel cut oats to make oat flour or can be bought in store
- 1 cup almond flour
- 1 tsp baking powder
- 3 tbsp chia seeds
- pinch of salt
- 1/4 cup apple sauce
- 2 cups almond milk
- 1 tsp apple cider vinegar
- 2 tsp lemon juice - fresh
- 1 Tbsp lemon zest - adjust per preference I used lemon zest from 2 lemons
- 2 tsp maple syrup
- 1 cup cut strawberries fresh preferred
Instructions
- Take almond milk into a bowl. Add the apple cider vinegar and mix it well. Let it sit for 10 min.
- If you plan on making your own oat flour, just add steel cut oats to your blender and grind till smooth flour is obtained. You can even use rolled oats, but steel cut oats are less processed and hence are more nutritious.Add oat flour, almond flour, baking powder , salt to a bowl. Then add apple sauce, chia seeds, maple syrup into the same bowl. Mix all the ingredients well.
- Grate the outer yellow skin of lemons, and collect the lemon zest. Add the lemon zest into the almond milk bowl. Squeeze the juice of one lemon into the same bowl.
- Add the almond milk wit lemon zest/juice into the flour bowl. Mix well with a spatula. Then mix in the strawberries.
- Let the batter sit for 5-10 min, while you heat up the griddle. If the batter seems to be thick after 5-10 min, add few table spoons of extra almond milk. Make sure it is not too runny.
- Use a non stick griddle or a spray of avocado oil to help you make pancakes.
- Take a ladle to scoop the batter and make pancakes. On medium heat, flip them after 2 min and once lightly brown on both sides take them off the griddle.
- Serve warm with maple syrup and toppings of berries, nuts, etc.