Skip directly to content

Lemon Chia Oatmeal Pancakes

Lemon Chia Oatmeal Pancakes by Hannah Shell

Adam and I love to freestyle in the kitchen. It’s one of the best things we do, and have done since the very beginning together. We work best together when we get to be creative about accomplishing a mutual goal. We both have our strengths and weaknesses and push the other to try things we aren’t comfortable with. Adam is often finding creative ways to use leftovers and I’m pretty good at making sauces to compliment whatever he’s working on.

Our latest creation started because we accidentally ate the sweet potatoes we had originally intended for Sunday morning breakfast (@theceliacdiaries’ sweet potato waffles, a must try). On waking Sunday morning, we still wanted to have a good brunch, so we did some perusing of the kitchen and the cupboards and decided on making greek yogurt pancakes. From there, we freestyled and ended up with the BEST pancakes we’ve ever made. They’re a perfect combination of fluffy, sweet but not too sweet, a little bit of crunch from the chia, and delicious lemon flavor from the zest. It’s almost like eating a lighter, fluffier lemon poppy seed muffin in pancake form.

We posted on Instagram and got tons of requests for the recipe, so here it is! Protein packed and sure to kick off your Sunday morning the best of ways.


 
Lemon Chia Oatmeal Pancakes

Liquid ingredients
-        1 cup Greek yogurt (I used 2% plain chobani, but I would have used whole milk Greek yogurt if I had it)
-        2 tsp vanilla extract (Trader Joe’s bourbon vanilla—highly recommend)
-        1 tbs unsweetened vanilla almond milk
-        Juice from one lemon
-        2 eggs

Dry ingredients
-        7 Tbs flour (we used whole wheat flour, but you could sub anything)
-        2.5 Tbs sugar
-        1/2 tsp salt
-        1 tsp baking soda
-        1/2 cup instant oatmeal
-        4 tsp chia seeds
-        1 tsp ground cinnamon
-        Zest from half of a lemon

Pre-heat a griddle to 350 degrees. Mine is a non-stick so I didn’t use any butter or oils, but you know your griddle, adjust accordingly! Combine dry and wet ingredients in separate bowls, then stir the dry into the wet. The batter is going to be thicker than a normal pancake batter, but if it’s a dough-like consistency add a bit more almond milk. Using a ½ cup measuring cup, portion pancakes onto the griddle. Flip when the edges of the pancake start to look dull and the bubbles forming on the top remain. We served with blackberries and bananas on top, but you could add any of your favorite toppings and they’d be delicious! Adam likes to add honey and almond butter too. My recipe made 4 ½ cup size pancakes, and a little small leftover one as a bonus. Nutrition information below is for 1 pancake, from myfitnesspal!

Nutrition Facts per 1 serving (% daily values based on 2,000 calorie a day diet, e.g. probably way low for cyclists)

Calories ……………………..220
Total Fat……………………. 5.7g
Cholesterol……………….. 98mg
Sodium……………………… 374 mg
Total Carbohydrates …..29.2 g
Protein ……………………….13.1 g
Calcium ………………………12.5%
Iron …………………………….7.9 %
Potassium …………………..205 mg
Vitamin A ……………………3.4%
Vitamin C …………………….16%