Lemon Chia Seed Pancakes
Prep time: 
Cook time: 
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Serves: 6 (3 pancakes each)
  • 2 Tbsp granulated sugar
  • Zest of 2 large lemons
  • 2 large eggs
  • 2 cups low-fat buttermilk
  • ¼ cup unsalted butter, melted and cooled
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups whole wheat pastry flour or white whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup chia seeds
  1. Preheat a griddle or electric griddle over medium heat.
  2. In a large bowl, combine the sugar and lemon zest. Using your fingers, rub the sugar and zest together until fragrant. To the bowl, whisk in the eggs. Next, add the buttermilk, butter, lemon juice, and vanilla extract; whisk well and set aside.
  3. In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet and mix until combined. Fold in the chia seeds until distributed throughout. Scoop the batter bu ¼ cup scoops onto the griddle and cool 2-3 minutes. Once bubbles surface and the undersides are golden, flip pancakes and cook an additional 1-2 minutes. Continue with remaining batter. Serve warm.
Nutrition Information
Serving size: 3 pancakes Calories: 336 Fat: 13.3 Carbohydrates: 43.2 Sugar: 8.2 Sodium: 630 Fiber: 9.0 Protein: 10.0 Cholesterol: 85
Recipe by Prevention RD at https://preventionrd.com/2014/04/lemon-chia-seed-pancakes/