Gluten-Free, Vegan Refreshing Lemon Pancakes
Fluffy and delicious with a hint of refreshing lemon, these vegan Lemon Pancakes are the perfect breakfast food. Serve with a drizzle of pure maple syrup and a fresh cup of coffee.
Who wants to wake up and slave away in the kitchen in order to make breakfast? Not I. And I’m guessing you don’t either. But we still want a yummy, comforting home-cooked breakfast. Enter - these simple yet delicious lemon pancakes.
I used to think pancakes weren’t healthy... Until I realized you can make pancakes out of any ingredients you’d like. People just usually choose unhealthy ingredients because that’s what they’re used to. Their grandma used Krusteaz pancake mix so we can’t go changing tradition, right? WRONG. It’s time to 'healthify' pancakes by utilizing fresh, simple ingredients like oats, lemon, chia seeds, and vanilla.
How To Make A Chia Egg
This recipe call for 2 ‘chia eggs’. You might be wondering what the heck those are. Rest assured, they’re simpler than they sound. Chia eggs are made by combining 1:3 chia to water (sometimes a little more). Chia seeds absorb a lot of water so you want to make sure you use enough, then let them sit and work their magic.
Chia seeds act as an egg in this recipe by becoming gelatinous, kind of like the texture of an egg. Chia eggs work well to bind baked goods together.
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What You’ll Need For This Lemon Pancake Recipe
- Measuring cups
- Non-stick pan
- Gluten-free oats
- Baking powder
- Baking soda
- Pure maple syrup
- Salt
- Chia seeds
- Unsweetened Oat milk
- Lemon (or lemon juice)
- Vanilla extract
How To Make Lemon Pancakes
First, make your buttermilk by combining the milk and lemon, then set aside for 10 minutes.
Right after making your buttermilk, prepare your chia eggs by combining 4 tbsp chia with 12 tbsp water, then set aside for 10 minutes.
Place your oats in a blender or food processor and process until it resembles powder.
Then, mix together the oat flour, baking powder, baking soda, salt, in a medium sized mixing bowl.
Pour in the buttermilk, chia eggs, vanilla, maple syrup, and the lemon zest then mix well.
Using a 1/4 measuring cup, scoop and pour the batter onto your pan (be sure to use a nonstick pan or you can spray with a little oil). Cook until bubbles form on top (usually 3 minutes), then flip and wait another 3 minutes.
Once they’re cooked, serve with pure maple syrup, powdered sugar, and fresh fruit if you’d like. Enjoy!
Lemon Pancakes
Ingredients
- 1 cup oat milk
- 1 lemon juiced (or 1/4 cup lemon juice)
- 4 tbsp chia + 12 tbsp water
- 2 cups oats
- 1 tbsp baking powder
- 1 tsp baking soda
- Pinch salt
- 1 tsp vanilla
- 4 tbsp pure maple syrup
- zest of 1 lemon
Instructions
- Make your buttermilk by combining the milk and lemon, then set aside for 10 minutes.
- Make your chia eggs by combining 4 tbsp chia with 12 tbsp water, then set aside for 10 minutes.
- Place your oats in a blender or food processor and process until it resembles powder.
- Mix together the oat flour, baking powder, baking soda, salt, in a medium sized mixing bowl.
- Pour in the buttermilk, chia eggs, vanilla, maple syrup, and the lemon zest then mix well.
- Using a 1/4 measuring cup, scoop and pour the batter onto your pan. Cook until bubbles form on top (usually 3 minutes), then flip and wait another 3 minutes.
- Serve with pure maple syrup, powdered sugar, and fresh fruit if you’d like. Enjoy!
Video
Notes
If you made this recipe or any other Planted recipes, be sure to tag me @planted.KT and/or #plantedwithkatie
[…] and delicious with a hint of refreshing lemon, these vegan Lemon Pancakes are the perfect breakfast food. Serve with a drizzle of pure maple syrup and a fresh cup of […]