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5 from 5 reviews
Lemon Chia Seed Pancakes feature lemony flavor, protein rich chia seeds and cook up perfectly light and fluffy for a quick and easy vegan breakfast! Serve with fresh berries and pure maple syrup for a delicious start to your day!
Vegan buttermilk: Start by making your buttermilk, combine milk and lemon, set aside for 10 minutes or so. This allows them time to mingle.
Preheat: Preheat griddle to manufacturer’s instructions. Or warm a skillet over medium heat. Lightly grease before using.
Make batter: Whisk together the flour, baking powder, sugar, salt and chia seeds in medium mixing bowl, give a good stir to combine and distribute the seeds. Pour in the buttermilk, vanilla, and lemon zest, mix well.
Scoop and pour: Using a 1/4 or 1/3 measuring cup, scoop and pour batter on to griddle. Cook until bubbles form on top or edges, and flip, usually about 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
Store: Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Pop in toaster oven or microwave to reheat.
If using a heavier flour, such as oat, whole-wheat or whole-spelt flour, you may need to add a tad more milk to the batter before cooking.
For even more lemon flavor, try adding 1 teaspoon lemon extract to the batter.
For thinner pancakes add more milk.
Nutritional values are estimates only. See our full nutrition disclosure here.
Find it online: https://simple-veganista.com/lemon-chia-seed-pancakes/