Chia Seed Lemon Pancakes (GF, V)
These chia seed lemon pancakes are light, fluffy, and full of fresh flavor. Made with oat flour and chia “eggs” they’re vegan and gluten-free.
When we decided to landscape our front yard a year ago, I had one request: I wanted a lemon tree. Well, that — and an avocado tree, an orange tree, succulents, and a patio, but those are just essentials, right?
I got my wish with a little dwarf tree that was just a couple of feet high and completely barren. I was a little disappointed at the time, thinking it would take years before I’d be plucking bright yellow fruit to whip up fresh lemon sorbet for an impromptu al fresco summer soiree.
Can you picture it?!
Fast forward a year — no such midsummer’s night festivity occurred, however, my little tree shot up five feet and was tipping over with engorged globes.
I am not kidding you, these things are mutant lemons. They’re bigger than softballs and provide about a half cup of juice each.
Lemons are a staple in Whit’s Kitch, and I use them regularly to add vibrant flavor to everything from salad dressing to soup, but the citrus explosion that is happening at my house right now is more than I can handle.
I elicited the help of friends on Instagram for advice on what to do with my surplus and was delighted by an idea from my friend Annie: Lemon Pancakes.
The simple addition of lemon and lemon zest transforms your typical pancake. I pretty much just added the two to my staple pancake recipe, tweaked a few measurements, and boom, had a stack of sweet, lemony cakes on my hands.
The oat flour allows for a gluten-free recipe and the chia seeds add a nice crunch while providing an egg-free binder for the batter.
The whole thing comes together in about 15 minutes. A perfect recipe for lazy Sunday mornings.
- 2 tablespoons chia seeds
- ¼ cup water
- 1½ cup oat flour*
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 banana, mashed
- 3 tablespoons lemon juice + 1 tablespoon lemon zest
- 1 tablespoon vanilla
- 1¼ cup vanilla almond milk (or milk of choice)
- 1 tablespoon maple syrup (or sweetener of choice, optional)
- Mix together chia seeds and water in a small bowl. Set aside.
- Combine oat flour, baking, powder, and salt in a large bowl.
- In another bowl, mix together the remaining ingredients, including the chia mixture.
- Combine the two bowls, folding the batter so that you don't overmix.
- Warm a skillet over medium heat.
- Grease with oil or cooking spray.
- Pour ¼ cup of batter per pancake onto the hot skillet and cook for about 3 minutes per side.
Now, if I could just figure out what to do with the other 15 pounds of lemons…
Weigh in: Do you like lemon pancakes? Suggestions for the rest of my lemons?