LEMON CHIA SEED PANCAKES
These lemony flavored chia seed pancakes cook up light, fluffy and pair well with fresh berries and pure maple syrup!
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 minutes
Yield: Makes 6 Pancakes 1x
Category: Breakfast, Pancake
Cuisine: Vegan
Ingredients
- 1 cup spelt, whole wheat or flour of choice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons organic pure cane sugar
- pinch of mineral salt
- 3 tablespoons chia seeds
- 1 cup buttermilk (one cup non-dairy milk + juice from 1 lemon or 1 tbsp apple cider vinegar)
- zest of 1 – 2 lemons
- 1 teaspoon vanilla, optional
- coconut oil, for greasing
Instructions
Preheat griddle to manufacturer’s instructions.
Start by making your buttermilk, combine milk and lemon, set aside. This allows them time to mingle.
Combine the flour, baking powder, baking soda, sugar, salt and chia seeds in large mixing bowl, give a good stir to combine and distribute the seeds. Add buttermilk and lemon zest, mix well.
Add oil to griddle, pour batter on to griddle (I like to use a 1/4 cup measuring cup for scooping batter, this way they are uniform in size). Cook until bubbles form on top or edges, and flip…usually about 2-3 minutes per side, depending on your griddle/skillet. Repeat until batter is gone.
Serve with strawberries (or other berries of choice) and pure maple syrup.
Makes about 6 pancakes.
Serves 3
NOTES:
If you happen to have any leftovers, you can store them in the fridge or freezer for later. If frozen, let thaw and pop in the toaster oven and enjoy! For even more lemon flavor, try adding 1 teaspoon lemon extract to the batter.
For thinner pancakes add more milk.If you don’t have baking soda on hand, sub in 1 extra teaspoon baking powder.
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