Lemon Chia Pancakes

Breakfast coconut flour Dessert gluten free Nut Free paleo

Lemon Chia Pancakes

Can't decide between lemon poppy seed muffins or pancakes for breakfast? Make this recipe that combines the best of both worlds!  Nutritious fiber-rich chia seeds are swapped for poppy seeds in this recipe; they make the pancakes healthier and fluffier, too!

Lemon Chia Pancakes

These are truly fluffy and delicious like your favorite muffin, but they're much quicker to make! These pancakes are low-carb, gluten-free, and nut-free. Enjoy!

Lemon Chia Pancakes

Lemon Chia Pancakes

  • 2 eggs
  • 1/4 cup butter, melted
  • 1/4 cup coconut milk
  • 1 tablespoon Anthony's Chia Seeds
  • 3 tablespoons Anthony's Erythritol
  • 1/4 cup Anthony's Coconut Flour
  • 1/2 teaspoon baking soda
  1. In a mixing bowl, whisk the eggs with the butter and coconut milk. 
  2. Add the chia and erythritol and mix well. 
  3. Add the coconut flour and baking soda and mix well.
  4. Cook on a hot greased skillet in scant 1/4 cupfuls until golden brown on each side and cooked through. 

Prep time: 5 minutes
Cook time: 5 minutes
Yield: 6-8 pancakes

Lemon Chia Pancakes



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