Lemon Chia Seed Pancakes

Apr 28, 2013 | 7 comments

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lemon chia seed pancakes - www.infinebalance.com

 

So it’s Sunday morning and you are wondering what to have for breakfast. Well, here it is. Lemon Chia Seed Pancakes.

My husband made these for me one morning. Okay – he didn’t make them just for me. He made them for himself too. But these are so special, it felt like he made them just for me.

I’ve been all about chia seeds lately. They have been a staple in my smoothies, but it’s taken me a while to understand their merits in baked-goods.  In this recipe we’ve used chia where you might typically use poppy seeds. The chia “melt” a bit more than poppy seeds. I like that they soften and blend in.

These are super lemony pancakes well-balanced with sweetness. You won’t need syrup. They are sweet enough. The yogurt sauce adds a fresh tang here and I think its essential.

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Lemon Chia Seed Pancakes

lemony pancakes enriched with chia seeds with a creamy lemon sauce
Servings: 12

Ingredients

For the pancakes

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plain yogurt
  • 1/3 cup milk your choice, I used unsweetened soy
  • 1/4 fresh squeezed lemon juice about 1 full lemon
  • 3 tablespoons melted unsalted butter
  • 1 large egg
  • 1-1/2 teaspoons vanilla
  • zest of 1-1/2 lemons
  • 1/4 chia seeds

For the yogurt lemon cream

  • 1 cup plain unsweetened yogurt
  • 2 tablespoons manuka honey
  • 1 tablespoon sugar

Instructions

For the pancakes

  • In a large bowl mix dry ingredients (flour through salt).
  • In a smaller bowl blend yogurt, milk, lemon juice, melted butter, egg and vanilla. Beat well with a fork to combine.
  • Add wet ingredients to dry and stir until just combined. Fold in lemon zest and chia seeds.
  • Heat skillet to medium heat. Lightly oil with cooking spray.
  • Add batter, about 1/4 cup per pancake, and cook until bubbles start to form on top of pancake. Little holes should form on the top of the pancakes before you flip them over. Flip to cook the other side, another 1-2 minutes or until firm.

For yogurt cream sauce

  • Mix yogurt, honey and sugar together in a small bowl.
Trish Cowoer @ www.infinebalance.com

 

7 Comments

  1. Stephie @ Eat Your Heart Out on April 28, 2013 at 10:40 pm
    These sound wonderful! I like the use of chia instead of poppy seeds - creative! Now I just need to find me a man who will make them for me... ;-)
  2. Medeja on April 29, 2013 at 4:37 am
    Best breakfast possible!
  3. Amy on April 29, 2013 at 2:57 pm
    Pancakes were a big weekend tradition in our house growing up! My brother and I ALWAYS needed ours to be in the shape of Mickey Mouse. Otherwise, we'd refuse to eat them! And although we doused them in (fake) maple syrup then, I'd love to try your yogurt lemon cream instead -- it sounds so light and refreshing!
    • Trish @infinebalance on April 30, 2013 at 8:56 am
      I remember Aunt Jemima syrup. I haven't had it in years.. but a childhood staple for sure. Hope you try the yogurt sauce. It's perfect with these pancakes
    • Amy on April 30, 2013 at 2:49 pm
      I haven't had Aunt Jemima for a while either. Once I stopped pouring half of the bottle onto a single pancake, my mom let me "graduate" to the real maple syrup instead. Your sauce does sound perfect for your pancake recipe!