I love making big breakfasts on the weekends. I have even been accused of “wasting the day away” making elaborate homemade brunch. I prefer to make my own food these days as opposed to going out, and I thoroughly enjoy cooking and baking.
I woke up today well rested after our 5.8 mile hike and felt the urge to make a satisfying breakfast. We all know I’m on a journey to get fit, fit in my pants and not compromise (too much) my love of tasty food so this breakfast had to check a lot of boxes.
As I looked around my kitchen and refrigerator I didn’t feel anything coming together. I saw some potential for an omelette since I just loaded up on veggies for meal prep, avocado toast..nah they weren’t ripe yet. I took to pinterest for some inspiration.
After living with Greg for a year and a half I am realizing all of his favorite things that I have made have lemon in them, and they are the focal flavor point. I want the food I make to be enjoyable for the both os us, so I searched healthy lemon breakfast and a lengthy results list appeared. Most items would be too sweet for him, and too unhealthy for me….I have to draw the line somewhere.
I found a recipe for Lemon poppyseed pancakes which sounded awesome! Problems, I had no poppyseeds and no butter milk, and the recipe seemed too unhealthy for me. Now I have to say since I started really caring about what I eat, calorie counting and exercising again, my mind went into warp speed and brought these “healthy alternative” ideas to the forefront of my mind. It was weird, but what did I have to lose!? In my opinion unless I might be wasting over $20 on ingredients by experimenting its worth it to see if my version is a fantastic alternative or a fail.
Lemon Chia-Seed Pancakes
Dry Ingredients:
- 1 Cup whole wheat flour
- 3 Tbsp sugar cane sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink himalayan salt
Wet Ingredients:
- 1 cup Unsweetened Vanilla Almond Milk
- Zest of 2 lemons
- Juice of 2 lemons (about 1/4 cup)
- 3 Tbsp grass fed butter (melted)
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/8-1/4 cup chia seeds
Directions:
- In a large bowl whisk together all dry ingredients
- In a separate bowl combine all wet ingredients including the chia seeds.
- Combine wet and dry in large bowl and whisk together. Do not over whisk! Some lumps are OK!
- Heat a non-stick pan at medium heat, use butter or coconut oil spray if you want additional non-stick factor (and more browning).
- Using a 1/4 measuring cup, scoop mixture onto pan, or griddle and repeat.
I have to say the pancakes turned out light and fluffy despite all my changes and substitutions. I would say try any variety of milk you want or have, any variety of crystalized sugar, and regular salt is fine-i used what I had.
The results were delicious and now my boyfriend has a new favorite breakfast other than eggs and avocado toast. I served with maple syrup, and blueberries. Enjoy!
yes….they are that good!
Nikki Ginger 