These were so yum! Pancakes freeze well, reheat them in a 350 degree oven until hot. Or you can easily half this recipe for a smaller batch.
- 2 cups milk
- Juice of half a lemon
- 2 eggs
- 4 TB Coconut oil, melted
- 1 tsp vanilla
- 1 tb maple syrup
- 2 cups all purpose
- 1/2 cup coconut palm sugar
- 1 tsp back soda
- 1/2 tsp back pow
- 1/2 tsp sea salt
- Lemon zest from half a lemon
- 1/4 cup ground flax seeds (flax flour)
- 3 ish TB coconut oil to cook the pancakes
For the salted maple almond drizzle:
- 2 TB creamy almond butter (or peanut butter), at room temperature
- 2 TB maple syrup
- Pinch of sea salt
- 1/4 tsp vanilla
- 2-3 tsp water (depends how thick your almond butter is, you want a drizzly consistency)
For the pancakes: in a bowl, add the lemon juice to the milk and allow to sit for a few minutes. Add the eggs, coconut oil, vanilla and maple to the milk mixture and whisk to combine. Whisk the dry ingredients together in a larger bowl. Fold the wet ingredients into the dry ingredients in three additions. Fold until just combined. Allow to sit for five minutes.
Heat oil in a skillet over medium low heat until hot. Add a spoonful/small measuring cup/portion scoop of pancake batter to the pan and cook until there are lots of little holes in pancake. Flip and cook until golden brown on the other side.
For the drizzle: combine almond butter, maple syrup, sea salt and vanilla in a small bowl/cup. Add water 1 tsp at a time, stirring after each addition. Pour/drizzle over pancakes!
Serve pancakes with berries, granola and Salted Maple Almond Drizzle!