Lemony Flax Pancake with fresh strawberries
1 egg, lightly beaten (omega-3 organic egg, if possible)
1/ 4 cup plain unsweetened soy milk
2 tablespoons water
1/4 teaspoon pure lemon extract
1 tablespoon ground flaxseeds
2 tablespoons wheat germ
2 tablespoons white whole-wheat flour (or whole wheat pastry flour)
Pinch of salt
1 teaspoon organic extra virgin coconut oil
1/2 cup fresh strawberries, sliced
1. In a small bowl, whisk the egg, soy milk, water, and lemon extract together. Add the flaxseeds, wheat germ, flour, and a pinch of salt. Mix to combine.
2. Heat the extra virgin coconut oil in a medium non-stick skillet over medium-high heat. Ladle out one-third of the batter and cook about 1 minute, or until edges easily lift up. Flip and cook for an additional 1-2 minutes. Repeat with the remaining batter (you should end up with three pancakes). Serve pancakes with fresh strawberries on top.