Who doesn‘t love a good stack of pancakes as a weekend breakfast or literally any day of the week? I do not believe that many do not! But adding a twist to your average pancakes with a hint of lemon and chi just takes them next level and makes them a new obsession.
Actually, I have never enjoyed pancakes too much! I mean I would eat them when I got them, but I would probably not make them for myself. Anyway, I went to the US some time ago and had soem really good fluffy and juice ones for the first time. Ever since that day I have never had the one from the package again and started to make my own ones. Best decision ever.
Especially on the weekend when there is some more time in the morning, pancakes are the perfect breakfast! They are sweet, delicious and such a treat! Still, while being a treat, they do not have to be unhealthy or loaded with sugar or fats. They can be healthy while being super tasty!
Like the ones in this recipe! They are incredibly delish but they are nutritious and vegan too! And they are not boring as plain pancakes might be because they have an extra twist! Lemon Chia. It is so refreshing but still so good. Honestly I love them!
Those pancakes have very little ingredients! We are using chia and ot milk instead of eggs. When you ket this mixture sit for a few minutes it starts to gel up, which will help to bind the pancake batter. Other, the only ingredients are apple sauce, soy yoghurt (or any other yoghurt), lemon juice & zest, soda water, some whole grain flour, baking soda and some coconut oil to fry it out. The soda adds some air and makes the pancakes super fluffy.
But what would pancakes be without topping? Half as good! I know! As for toppings we are gonna gl ahead and make some lemon yoghurt . Simple and good. Therefore I like to use any plant based yoghurt and mix it with a little lemon juice and lemon zest. If that is too spur for you (although it makes a great addition) you can add some maple syrup or other sweetener of choice. Besides the yoghurt, I like to top mine with fresh banana slices and some maple syrup or honey. But this really is up to you and what you feel like. You can also top them with berries, nut butter, other fruit, granola, whatever comes to your mind.
If you do not eat all the pancakes at once, you can simply freeze them (but make sure you freeze them separately so you can take them out one by one and they do not stick together) and just reheat them in the pan or toaster whenever you want to have them for a quick breaky or dessert!
I hope that you will genuinely enjoy this recipe and it helps you to start spring/ summer healthy & with all the nutrients!
Katie // Une Petite Cuisinière
Vegan Lemon Chia Pancakes
A delicious and healthy breakfast treat. Easy, vegan, super good & with a refreshing twist.
What you will need
- 1 tbsp chia seeds
- 3 tbsp oat milk
- 50 g apple sauce
- 50 g yoghurt
- 1 lemon
- 100 g flour
- 1 tsp baking powder
- coconut oil for frying
- 50 ml sparkling water
- 2 tbsp maple syrup
Soy Joghurt topping:
- 100 g soy yoghurt
- banana for topping
That is how it works:
Place the chia seeds with the oat milk, maple, half of the lemon juice and zest in a bowl and stir through. Let them sit for about 5 minutes until a gel has formed.
In the meantime combine the flour and baking powder.
Add the soy joghurt and apple sauce to the chia seeds and gently mix through. Add the water and flour always one by one. If the batter is too thick add some more milk, if it is too thin, add some more milk.
Heat the coconut oil up in a pan nd fry the pancakes at medium heat. Portion them out with an ice cream scoop. Once bubbles are forming on one side, flip them and cook them for another 1-2 minutes on the other side.
For the lemon yoghurt combine the remaining soy yoghurt with the other half of the lemon juice and zest in a bowl.
Slice up the banana.
Once all the pancakes are fried, place them on a plate and garnish them with the lemon yoghurt, the banana slices and some more maple syrup.
Serve and enjoy!