Ingredients: Pancake

• 2 tablespoons Chia seeds
• 1/4 cup water
• 1 1/2 cup oat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 banana, mashed
• 3 tablespoons freshly squeezed lemon juice plus 1 tablespoon zest
• 1 tablespoon vanilla
• 1 1/4 cup vanilla almond milk (or milk of choice)
• 1 tablespoon maple syrup (or sweetener of choice, optional)

Ingredients: Glaze

• 6 ounces powdered sugar
• 1 teaspoon lemon or orange zest
• 2 1/2 tablespoons freshly squeezed fresh lemon juice (or orange juice)
• Pinch of kosher salt

Method:

• Mix together Chia seeds and water in a small bowl. Set aside
• Combine oat flour, baking powder, and salt in a large bowl.
• In another bowl, mix together the remaining ingredients, including Chia mixture, Combine the two bowls, folding the batter so that you don’t over mix.
• Heat skillet to medium. Grease with oil or cooking spray. Pour 1/4 cup batter per pancake onto the hot skillet and cook for about 3 minutes per side.

• Add the powdered sugar, zest, juice, and salt to a :i medium mixing bowl and whisk until smooth.
• Drizzle immediately over pancakes.
• Store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before each use.