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Light, fluffy and outrageously delicious, these whole grain, plant-based pancakes will be the perfect addition to your breakfast table. These are simple enough to make on busy mornings and they freeze really well!
Calling all of my lemon lovers, where you at???
There’s just something about lemon that’s just so fresh and delicious. Does anyone else agree? And at first, the sound of lemon pancakes seemed a little strange because when I think of pancakes I don’t naturally think lemon, but man am I happy I decided to take a chance on these. Fresh, light and amazing.
I am having a hard time with breakfast for my kids these days. I don’t have the time (or desire) to whip a fancy breakfast for my kids and I think they forget our house is NOT a restaurant and they can’t place three different orders for breakfast. Aren’t they just a hoot? (insert a whopping amount of sarcasm right here) One wants eggs, one wants pancakes and the other wants waffles. Sure kids, I don’t mind making three different meals for you guys while you watch tv and play video games! I can also clean your rooms and do 15 loads of laundry while you lay on the couch! NO PROBLEM!
I usually have prep days where I make a whole bunch of different recipes for the weeks. Sometimes I make a bunch of pancakes and muffins and freeze them, as well as other breakfast options. But the summer is just too busy for me to fit in time to do it. I bet you’re wondering why I am so busy? Well, two of my little guys play travel baseball and it’s SO fun but it’s time consuming. I am constantly driving them to and from games and practices (and they are two different teams) and they are home all day too. And the bottom line is I AM EXHAUSTED.
So why am I telling you all of this? We had a day off from baseball and I made a ton of these pancakes and froze them! I also made Strawberry Banana Muffins, Quinoa Granola and Coconut Blueberry Waffles. So sure, my sweet, adorable, little boys, go ahead and place orders like we are in a restaurant. As long as 1. I have them made (or frozen) already and 2. My little guys didn’t eat them all already.
WHY DO LITTLE BOYS EAT SO MUCH?
Ok, back to these pancakes…
One more thing about kids… as picky as I am, they are ridiculously picky about the weirdest things. If there is one tiny green spec, or piece of chunky tomato or too many seeds, they won’t eat it. Hence, I only used 2 tablespoons of chia seeds in this recipe because I knew two of my picky-little-monkeys wouldn’t eat them. Go ahead and add more if you’d like (and if your kids won’t mind!)
I topped mine with fresh berries and topped my kids with mini chocolate chips. At first it sounded weird to me, but lemon and chocolate sound delicious together come to think of it.
Lemon Chia Seed Pancakes
- 2 cupswhole wheat flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup ground flax
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup 100% maple syrup
- ½ cup unsweetened applesauce
- 2 cups almond milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chia seeds
Mix together flour, baking powder, baking soda, flax, cinnamon and salt in a medium bowl.
Mix together maple syrup, applesauce, milk, lemon juice and zest in a separate bowl.
Pur milk mixture into flour mixture and stir until just combined being careful not to over mix. The batter will be thick.
Add chia seeds and stir to combine.
Preheat a greased griddle on medium-low heat for 2-3 minutes to get it hot. Place about ⅓ cup of batter onto hot griddle and cook for 1-2 minutes on each side, until golden brown.
Top with extra maple syrup and additional cinnamon and fresh berries if desired.
If you like these pancakes, the I bet you will also love these Lemon Chia Seed Muffins. I sense a theme going on here…
I hope you these pancakes make you feel warm and sunny like I do! Have a great day!