lemony pancakes enriched with chia seeds with a creamy lemon sauce
Course: Breakfast
Servings: 12
Author: Trish Cowoer @ www.infinebalance.com
Ingredients
For the pancakes
1cupall purpose flour
½cupsugar
1-½teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¾cupplain yogurt
⅓cupmilkyour choice, I used unsweetened soy
¼fresh squeezed lemon juiceabout 1 full lemon
3tablespoonsmeltedunsalted butter
1large egg
1-½teaspoonsvanilla
zest of 1-½ lemons
¼chia seeds
For the yogurt lemon cream
1cupplainunsweetened yogurt
2tablespoonsmanuka honey
1tablespoonsugar
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 ¼ 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.