I’ve been doing a lot of breakfast foods lately. My daughter is getting back in school and I’m trying to do different things in the mornings.
I can’t believe how the time flies, summer has come and gone already. At least we have more breakfast options, or dinner options for that matter, since pancakes are good any time of day!
This vegan lemon chia seed pancake recipe is healthy, dairy free and comes together fast so you can get on with your day.
Honestly, I’ve never had lemon poppy seed pancakes before but I’m sure this is chia seed version is just as good, if not better. They were absolutely delicious!
Chia seeds are a great healthy replacement for the poppy seeds in this recipe. Not that poppy seeds are bad, but I like to add nutrition packed ingredients wherever I can and this fits nicely. We are getting extra nutrition and a little added crunch here and there. Chia seeds contain omega 3 (a great source for vegans) and it’s a complete protein.
Adding zesty lemon makes for a bright flavor anytime of day. Use as many as 2 lemons for the zest, depending on the size and/or if you simply love that lemon flavor. If you really want to make the lemon pop, add a teaspoon of lemon extract to the batter.
Healthy and delicious vegan food isn’t so hard at all!
For more vegan pancake inspiration, try these other easy recipes:
- Best Healthy Vegan Pancakes
- Pumpkin Spice Pancakes
- Cinnamon Applesauce Pancakes
- Lemon Chia Seed Pancakes
- Spelt & Oat Pancakes with Blueberry Compote
LEMON CHIA SEED PANCAKES
These lemony flavored chia seed pancakes cook up light, fluffy and pair well with fresh berries and pure maple syrup!
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.
Brooke (Crackers on the Couch) says
This is perfect! Just found your site through finding vegan and I was looking for a recipe that uses chia! Yay! Doddering off to the kitchen now!
Julie says
I hope you enjoyed them as much as I did. I doddered through your blog and it's adorable…lots of yummy recipes and great pictures. I didn't stop to say hi but I will go through again, your cupcakes that you had your son test out look super! :)
Bridget @ The Road Not Processed says
ooo this would definitely satisfy my pancake craving that I've been having lately!! I love adding chia and other nutrient dense foods to any of my recipes as well :)
Julie says
Hi Bridget, hope you had a chance to try these out. I think I'm in the mood for some of these again in the near future myself. :) Love your blog btw ! ♥
Anonymous says
I made these yesterday and am making them again today. Wonderful, and very filling! I don't have any fresh lemons in the house, but I had lemon extract. Used about a tsp of that and they were lovely. I used 1 Tb of white vinegar in unsweetened almond milk to make the buttermilk.
Julie says
So glad you liked them! Your replacements sound great…I will add the alternative to the recipe for the buttermilk too. Enjoy the pancakes…cheers :)
Roxanne says
I made these today- I added dried lavender. They came out really great- thanks!!
julie@thesimpleveganista says
The lavender sounds so good, what a great idea! Thank you for stopping by with some more inspiration. :)
Shanti Ellis says
I finally got around to making these this morning. The leftovers were gone by the time I got home. My guy loved them, even though he tends to shy away from things with chia seeds. We were out of fresh lemons, but I had some zest stored in my freezer, and it worked just great (although the measurements were questionable… not sure how many lemons were zested into that bag). I have some grapefruit zest that I just my try tomorrow. ;)
julie@thesimpleveganista says
Awesome! I love it when you can sneak in things that others may not normally eat. Your replacement sounds like it worked just fine too!
Kim says
How many pancakes does this make typically? I see it says its for 2 servings.
Julie | The Simple Veganista says
It will make about 6 medium pancakes. I’ve also added it to the recipe. :)
Janis says
These were a hit with the family. I made a gluten free batch for me using buckwheat and rice flour that worked too. Loved the lemon!
Janis says
These are my teen daughter’s new favorite and she now requests them often. We got some Meyers lemons from a friend and these were the first things we thought of making. Thanks again for the great recipe Julie. Just noticed today that you have sugar on the ingredient list but not in the instructions to add in. I hadn’t noticed it before today, but I thought I would mention it. I would prefer to leave it out myself but my kids like the added sweetness of coarse:)
Julie | The Simple Veganista says
So glad you all enjoy these! Thanks for the fyi, I’ll make the changes asap. Cheers :)
Wowyn says
Hi, Julie!
Thank you so much for this amazing recipe. It’s now a staple in my diet, as a snack or my go-to when i’m already very hungry and dinner is not yet ready! :)
I haven’t tried your other recipes yet, but, i surely will. Due to a completely unexpected onset of a rare medical condition, i have had to do a major diet and lifestyle overhaul. It has been quite tough at the beginning, especially that i love my pork fats and creamy pasta sauces. But, with help from people like you who are just so wonderfully generous with sharing your knowledge- and really, your heart- it gives us hope that life (and our health) can really get better despite the odds.
Please keep sharing, and may God bless you more!
big hugs from the Philippines,
Wowyn