Gluten Free Cinnamon and Lemon Pancake Stack
Ingredients
- 2 tablespoons chia seeds
- 4 tablespoons water
- 1/2 cup buckwheat flour
- 1 banana
- 1/2 cup almond milk
- Zest of one small lemon
- 1 teaspoon cinnamon
- 1 teaspoon honey
Toppings
- Mango
- Maple peanut butter
- Bee pollen
- Dried mulberries
Preparation
Mix 2 tablespoons chia seeds with 4 tablespoons water and let sit in the fridge for 30 minutes to make chia egg.
Mash the banana.
In a blender, combine the chia egg, mashed banana, 1/2 cup buckwheat flour, 1/2 cup almond milk, zest of one small lemon, 1 teaspoon cinnamon, and 1 teaspoon honey until thick.
Cook the batter in coconut oil on a heated pan or griddle.
Serve with toppings: mango, maple peanut butter, bee pollen, and dried mulberries.
