I know I’ve been doing a lot of breakfast foods lately. Maybe it’s because 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 is here and gone already. At least we have breakfast options, or dinner options for that matter. Pancakes are good any time of day. Honestly, I’ve never had lemon poppy seed pancakes before but I’m sure this is as good…if not better. These were 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. They will help raise your energy level, as well as, expand with liquids to keep you feeling fuller longer. They contain a lot of nutrition in a little package. A serving has 60 calories, 5 grams of fiber and 3 grams of protein. Every little bit helps…a sprinkle here and a sprinkle there will go a long way.
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!
LEMON CHIA SEED PANCAKES
- 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
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 onto 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.
If you happen to have any left overs, 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.