Makes 2-4 servings.
Chia Seed Lemon Pancakes with Citrus Glaze
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 Tropicana Fresh® 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)
6 ounces powdered sugar
1 teaspoon Tropicana Fresh® lemon or orange zest
2 1/2 tablespoons freshly squeezed Tropicana Fresh® lemon (or orange juice)
Pinch of kosher salt
*You can make your own oat flour by finely grinding whole oats (old-fashioned or rolled oats) in a blender or food processor.
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 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.