The name doesn’t promise too much 😉
Ingredients
Makes: roughly 6-8 pancakes
| Flour | 1.5 cups / 200g |
| Almond milk | 2 cups / 480 ml |
| Chia seeds, ground | 1 Tbsp |
| Baking powder | 0.5 tsp |
| Salt | pinch |
| Oil | to cook |
Steps
Whisk all ingredients except the oil together in a bowl making sure there are no lumps or combine in a blender.
Heat the oil in a non-stick pan.
When the pan is hot, add some batter and cook for a few minutes.
Flip over and cook till both sides are slightly golden.
Best eaten hot, but they will keep well for a day or two in the fridge.
Notes
My favourite toppings for these pancakes are lemon juice and sugar, or peanut butter, banana and maple syrup.
These are very versatile pancakes and since there’s no sugar in the batter, they would also taste great with savoury toppings.
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