Raspberry Lemon Pancakes with Sweet Tahini Drizzle
SERVES: 1 MAKES: 4
1/2 cup gluten free oat flour (or oats ground in a blender)
1 scoop collagen protein (optional)
1 flaxegg : 1 tbsp ground flax seed + 1 tbsp water OR 1 regular egg
1 tbsp baking powder
2 packets stevia (optional)
½ tsp salt
1 tsp vanilla extract
½ cup water
¼ cup frozen but thawed raspberries (or fresh)
2 tbsp lemon juice
1 tbsp tahini
1 tbsp lemon juice
splash of vanilla
1 tsp raw organic honey
Mix flax egg and put into fridge for 3-4 minutes.
Mix all dry ingredients together in a mixing bowl.
Add water, flax, vanilla and water into the dry mix bowl. Let the batter sit for 10 minutes.
Warm your pan on the stove and spray with non-stick cooking spray. Make 5-6 small or 3-4 large pancakes and let them cook until the edges are browned and ready to flip!
While cooking, make tahini “sauce”. Whisk very well! Don’t stop until it’s the texture you like! Continue to add water if needed!
Top with more raspberries, sweet tahini sauce and sprinkle with coconut if you chose!