Recipes

Lemon πŸ‹ Chia-Seed Pancakes

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

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Directions:

  1. In a large bowl whisk together all dry ingredients
  2. In a separate bowl combine all wet ingredients including the chia seeds.
  3. Combine wet and dry in large bowl and whisk together. Do not over whisk! Some lumps are OK!
  4. Heat a non-stick pan at medium heat, use butter or coconut oil spray if you want additional non-stick factor (and more browning).
  5. 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!

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​yes….they are that good!

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