Chocolate Chip Strawberry Pancakes

Instructions

Batter

1. In a medium mixing bowl, whisk together flour, LSA, baking powder and cinnamon.
2. In a small mixing bowl combine maple syrup, vanilla, peanut butter and almond milk.
3. Gradually add the wet mixture into the dry, mixing continuously until all combined and smooth, removing any lumps.
4. Stir through strawberries and chocolate.
5. Add more or less almond milk if mixture is too thick but you don’t want it too runny either.
6. In a non-stick fry pan over medium heat, melt coconut oil.
7. Using a pouring jug or cup, pour pancake mixture into the pan to your desired pancake size (approx. 1/4 cup for each).
8. Cook 1-2 minutes, until bubbles appear on the surface and edges, flip and cook for a further 30 sec - 1 minute, until golden.
9. Add toppings such as fresh fruit, maple syrup or honey and melted chocolate.
10. Serve and enjoy!

Notes

1. *can substitute peanut butter with either almond butter, sunflower seed butter or hazelnut butter. ** i used Enjoy Life dairy free chocolate chunks