Ingredients

• Ingredients Scale 1x2x3x 1 cup flour (spelt, whole wheat or flour of choice) 2 teaspoons baking powder 2 tablespoons organic pure cane sugar pinch of mineral salt 3 tablespoons chia seeds 1 cup buttermilk (one cup non-dairy milk + juice from 1 lemon or 1 tbsp apple cider vinegar) zest of 1 – 2 lemons 1 teaspoon vanilla, optional coconut oil, for greasing

Preparation

• Instructions Vegan buttermilk: Start by making your buttermilk, combine milk and lemon, set aside for 10 minutes or so. This allows them time to mingle. Preheat: Preheat griddle to manufacturer’s instructions. Or warm a skillet over medium heat. Lightly grease before using. Make batter: Whisk together the flour, baking powder, sugar, salt and chia seeds in medium mixing bowl, give a good stir to combine and distribute the seeds. Pour in the buttermilk, vanilla, and lemon zest, mix well. Scoop and pour: Using a 1/4 or 1/3 measuring cup, scoop and pour batter on to griddle. Cook until bubbles form on top or edges, and flip, usually about 3 minutes per side, depending on your griddle/skillet. Repeat until batter is gone. Serve with strawberries (or other berries of choice) and pure maple syrup. Makes about 6 pancakes Serves 3 Store: Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Pop in toaster oven or microwave to reheat.