Juice of 1 lemon (optional, adds a buttermilk-like flavor)
1 tsp vanilla or raspberry extract
1 ½ c unsweetened almond milk (or other milk)
6 oz raspberries
Instructions
Heat griddle to 300°F or a nonstick pan to medium heat, just lightly cooler than you'd normally cook pancakes at.
Whisk together all dry ingredients (flour through chia seeds) Add the lemon juice, extract, and milk until almost combined.
Mash raspberries well and stir in. Let set for approximately 5 minutes to let chia seeds gel slightly.
Spritz your pan with nonstick spray and pour batter by ~1/3 c onto the pan. These pancakes wont form bubbles on top, so flip after a few minutes when the bottoms are golden brown and cook an extra approximately 2 minutes. Makes 10 pancakes
Serve and enjoy.
Notes
I found it unnecessary to remove the raspberry seeds – you can't even tell they're there. Push through a sieve you're bothered by them. Based on my original chia seed pancakes