Lemon Chia Seed Pancake

March 05, 2019 2 min read

Lemon Chia Seed Pancake

The Pancake Day is here and we are ready to binge on some yummu healthy pancakes. It’s difficult to think of creating something different, tasty and healthy every pancake day, so most of the times we end up repeating the same dishes! Let’s create something, which gets ready in minutes, without any chaos.

Lemon pancake, loaded with chia seeds is the perfect combination of health and taste, Try the yummy recipe for breakfast or an evening snack, without worrying about your health.

So what are we waiting for? Let’s have a quick recipe to get started-

INGREDIENTS

  • 1 cup 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 Pride of India 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

  • Pre-heat griddle according to the manufacturer’s instructions.
  • Start by making your buttermilk- combine milk and lemon, set aside. This allows them time to thicken.
  • Combine the flour, baking powder, baking soda, sugar, salt and chia seeds in a 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 (approx 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.

Quick tip-

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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