Lemon Chia Pancakes
These vegan lemon chia pancakes are a fancy feast! It’s a classic pancake recipe, infused with lemon juice and zest for premium flavour. Topped with a dollop of coconut yogurt and maple syrup to drizzle. You just upped your pancake day.
Servings Prep Time
16pancakes 20minutes
Cook Time Total Time
30minutes 50minutes
Servings Prep Time
16pancakes 20minutes
Cook Time Total Time
30minutes 50minutes
  • 1 1/2cup (215g) all purpose white wheat flour
  • 1tbsp baking powder
  • 1/2tsp fine sea salt
  • 3tbsp (40g) chia seeds
  • 1/2tsp ground ginger
  • 1/2tsp ground cinnamon
  • 3tbsp (45ml) maple syrup
  • 1 1/2cup (360ml) oat milk(or other plant-based milk of choice)
  • 1tbsp coconut oil, melted(or other neutral oil)
  • 1tsp vanilla extract
  • 1 lemon zest and juice(approx. 2 tbsp lemon juice)
  • 1/2cup (120g) coconut yogurt, for topping
  • maple syrup to drizzle
  1. In a mixing bowl combine flour, baking powder, sea salt, chia seeds, ginger and cinnamon. Mix to combine.
  2. In a separate bowl whisk together maple syrup, oat milk, coconut oil (melted), and vanilla extract. Add the juice and zest of one lemon, and mix again to combine.
  3. Pour wet ingredients into dry and whisk until smooth and combined. Then, wait 10 minutes for the chia to absorb and thicken. (While you’re waiting, turn stove top to medium-low heat). Optional to season your non-stick skillet with 1/2 tsp coconut oil to stop pancakes from sticking.
  4. Transfer batter to a measuring cup with spout (this will make it easier to pour). When pan is hot, pour approx. 1/4 cup batter into the skillet and cook pancake for 2 minutes, or until little bubbles form, flip and cook the second side for 30 seconds. Continue until you’ve used all your batter. (Makes approx. 16 pancakes)
  5. Top pancakes with a dollop of coconut yogurt and drizzle with maple syrup to taste.
Recipe Notes

DO AHEAD: Pancakes can be made ahead. Reheat by popping them into the toaster, or turn oven to 300F/150C and bake covered in foil for 20 minutes.

Chia seeds take time to absorb liquid, which is why I’ve recommended waiting 10 minutes for the chia to absorb and thicken the batter. If you notice the batter is thin at first, this is why. If batter looks too thick after 10 minutes, you can add splashes more oat milk to thin. I found 1.5 cups oat milk in total the perfect amount.

I recommend using a non-stick skillet to flip your pancakes. I started by adding 1/2 tsp coconut oil to season. Both these recommendations help to stop your pancake batter from sticking to the pan.