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 too!
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!)
Again, I am incredibly picky about texture and certain foods, but little specs in foods that you can’t even taste? Come on people!
That doesn’t make sense to me. At all.
So I would use the amount of chia seeds that you can get away with if it’s for your kids. If it’s for you and you don’t mind, go ahead and use a little more.
Personally, I love the added little “crunch” chia seeds have. But that’s just me.
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.
I dare you to name something that chocolate doesn’t go well with!
And honestly, those chocolate chips covered up the “weird specs” AKA chia seeds. See, there is a method to my madness here. And it worked perfectly.
These pancakes also freeze beautifully for those busy mornings. I like to freeze them in airtight containers with a portion controlled amount of pancakes to help even more.
This way, if only one of my kids wants pancakes I can easily defrost 2 or 3 at a times.
And defrosting is so easy. I just sit them on the counter for an hour or so and just place them in a pan to heat them up.
It works beautifully and the edges get crisp. Go ahead and use the microwave if you’d like, although they might be a little limp (if you care).
- 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 lemon theme going on here…
I hope you these pancakes make you feel warm and sunny like I do! I like making lemon treats in the winter too, just when I am getting tired of pumpkin and peppermint.
It’s a light and refreshing way to mix things up!
Please come back and let me know if you make any of these recipes that I shared with you, especially these delicious pancakes. I love to hear from you and would love to hear what you think!
Thanks for stopping by and please come back soon!