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Lemon chia pancakes
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5 from 1 vote

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.
Category Breakfast
Cuisine soy-free, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 16 pancakes
Author Hannah Sunderani

Ingredients

  • 1 1/2 cup all-purpose flour , or gluten-free flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt finely ground
  • 3 tbsp chia seeds
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 3 tbsp maple syrup
  • 1 1/2 cup oat milk (or other plant milk of choice)
  • 1 tbsp coconut oil , melted (or other neutral oil)
  • 1 tsp vanilla extract
  • 1 lemon zest and juice
  • 1/2 cup coconut yogurt , for topping
  • maple syrup to drizzle

Instructions

  • In a mixing bowl combine flour, baking powder, sea salt, chia seeds, ginger and cinnamon. Mix to combine.
  • 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.
  • 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.
  • 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)
  • Top pancakes with a dollop of coconut yogurt and drizzle with maple syrup to taste.

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. 
Nutritional information is a rough estimate. Per pancake without toppings. 

Nutrition

Calories: 92kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 126mg | Fiber: 2g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 1mg