Lemon flax pancakes in coconut oil.

My standard pancake recipe took a twist, a dash and a splash tonight... a twist of lemon, a dash of flax, and a splash of coconut oil.  With fantastic results. 

Ingredients

• 1 1/2 c. white flour
• 1 c. whole wheat flour
• 2 tbsp. ground flax
• 4 tbsp. demerara sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• grated lemon zest from 3/4 of a lemon
• 2 eggs, beaten
• lemon juice from above lemon
• 4 heaping tbsp. milk powder plus
• 2 1/8 c. water
• OR replace milk powder and water with 2 1/8th cup milk, almond milk etc. 
• 2 tbsp. coconut or olive oil, melted
• 2 tbsp. coconut oil for frying. 

Directions

• In a medium bowl combine first 7 ingredients and whisk well. 
• In second medium bowl mix beaten eggs and lemon juice. 
• In glass pitcher mix water and milk powder well.  Add to eggs and lemon juice and mix well.
• Add melted coconut oil or olive oil to wet ingredients and mix well. 
• Make a well in centre of dry ingredients and pour wet ingredients into dry. 
• Fold ingredients together just until mixed.  Do not over-mix. 
• Melt half the second amount of coconut oil in frying pan on medium heat and spread to coat pan.
• Add pancake batter in 1/4 cup amounts.  Flip pancakes when bubbles break. 
• Add remaining coconut oil as needed to keep pancakes from sticking to pan.
• Serve with homemade, canned peaches, homemade peach syrup and homemade yogurt for a fantastic, light meal!  (or anything else you like!)

Makes about 15 pancakes.

This article has been shared on Fat Tuesday: March 20th, and Homestead Barn Hop #54.