Zain's Vegan Lemon, Coconut & Chia Pancakes
Nothing quite beats a weekend up at the lake and where we usually stay, the cabin is equipped with old kettles, bone china and my favourite: cast-iron pans which add a whole new dimension to my morning pancakes.
Normally, I am all about the chocolate/banana/peanut butter situation in the mornings but waking up to the lake and forest, inspired something fresher and lighter.
These super simple vegan pancakes can be enjoyed hot off the grill or can be packed as a perfect snack to take onto the lake or in your pack for a hike :)
3/4 Cup Gluten-Free Slow Cook Oats
1/2 Cup Unsweetened Almond Milk
1/4 Cup Light Coconut Milk
Stevia To Taste (I use about 1/8 tsp)
1 Tbsp Unsweetened Coconut Ribbon/Flakes
1 Chia Egg – (1/2 Tbsp Chia Seeds + 1.5 Tbsp Water, set aside for 3-5 minutes)
1 Scoop Vegan Protein Powder of your choice (I use SUNWARRIOR VANILLA)
1. If using ‘chia egg’ combine chia in water an set aside
2. Mix dry ingredients together until combined
3. Add all wet ingredients including ‘chia egg’ to the dry ingredients (add a little water if the batter is too thick to obtain the consistency you desire)
4. Heat skillet (I like to grease with a bit of coconut oil) and pour 1/2 pancake batter onto the grill. Heat for two to three minutes or until edges are golden then flip. Repeat with the remaining half of the batter and cook until pancakes are golden on both sides.
5. Top with organic maple syrup, fresh fruit, nut butters or fresh fruit unsweetened jams.
