I love these Lemon Chia Whole Wheat Pancakes with Blueberry Sauce. They rise beautifully with the addition of flax “eggs” … Flax “eggs” are my new favorite substitute. We combine 2 Tbl of ground Flax Seed with 6 Tbl of Water and refrigerate for a minimum of 15 minutes. This allows the mixture to thicken and become gelatinous, thus giving us the same consistency an egg would have provided this pancake batter. We up the baking powder to 2 tsp and I was pleasantly surprised at how well they rose. We had success…fluffy pancakes!
It’s a thick batter and you will need to use the back of your spoon (we used an ice cream scoop) to coax it into a nice round shape, but I experimented and adding more liquid kind of deflates them. So a thick batter it is! Also, be sure your griddle pan is hot (but not too hot) and that you are using a non-stick spray in between each batch of pancakes.
Lemon Chia Whole Wheat Pancakes
We used whole wheat flour, but you are more than welcome to use whole wheat white flour…or a combination of the two. I like the flavor that whole wheat flour gives this particular pancake, but it might be a bit lighter with a 50/50 combination of whole wheat and white flours. Try it. Let me know 🙂
We topped ours with blueberry jam that we warmed in a saucepan and fresh wild blueberries. It’s also really good with just some vegan margarine and pure maple syrup.
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Lemon Chia Whole Wheat Pancakes {Vegan}
Ingredients
- FOR THE TOPPING:
- Blueberry Jam
- Fresh Wild Blueberries
- FOR THE FLAX "EGG":
- 2 Tbl Ground Flax Seeds
- 6 Tbl Water
- FOR THE PANCAKE BATTER:
- 1-1/2 C Whole Wheat Flour or 3/4 Whole Wheat Flour + 3/4 C All Purpose Flour
- 2 tsp Baking Powder
- 1/8 tsp Salt
- 1 C So Delicious Dairy Free Almond MIlk
- 1/2 C Plain or Vanilla So Delicious Dairy Free Cultured Almond Milk Yogurt
- 2 Tbl Chia Seeds
- 1 Tbl Canola Oil
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 1 Tbl Lemon Juice
Instructions
- Prepare the flax "eggs" and refrigerate for a minimum of 15 minutes but better if up to an hour.
- Preheat a grill pan.
- Combine the dry ingredients together in one bowl, the wet ingredients in another. Don't forget your flax eggs in the fridge!! 🙂
- Gently mix the dry and wet ingredients.
- Spray the hot griddle just before you add the batter.
- Using an ice cream scoop, ladle even amounts on the greased grilled. Allow to cook fully on one side before flipping. The edges will be set and air bubbles will appear on top.
- Turn once and keep warm prior to serving.
- If you'd like to use the blueberry sauce, we just warmed blueberry jam in a small saucepan. Top with fresh blueberries.
- This recipe makes twelve 3" pancakes or six 6" pancakes.
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