Gluten-Free Lemon Raspberry Chia Seed Pancakes

Ingredients for Pancakes:

• 1 cup New Hope Mill’s Gluten-Free Chia Seed Pancake Mix
• 1 cup milk
• zest from 1 lemon + 1 Tbsp of lemon juice
• 1 Tbsp melted butter
• 1 cup chopped fresh or frozen raspberries

Ingredients for Cream Cheese Icing:

• 4 oz cream cheese, room temperature
• ½ cup powdered sugar
• 2 Tbsp milk
• 1 tsp vanilla

Directions:

Preheat griddle to 350°F. Whisk together pancake mix, milk, lemon zest, lemon juice, and butter until batter is smooth. Fold in raspberries. Let batter sit for 3 minutes before cooking. Pour about ¼ cup batter onto hot, lightly greased griddle for each pancake. Cook until bubbles break over the surface and edges appear dry, flip and brown other side.

For our vegan friends: Make this stack vegan by substituting milk for water or a dairy alternative and butter for vegetable oil!

Using an electric mixer, whisk the cream cheese until it is creamy. Add powdered sugar, milk and vanilla and continue mixing until smooth. If icing is too thick, add more milk and if icing is too thin add more powdered sugar.