Lemon Chia Oatmeal Pancakes
Pancakes are easily one of my favorite foods. Light, fluffy, full of carbs, sweet but not too sweet.. they're perfect for me to digest before a tough training ride and the leftovers make for a perfect mid-ride snack!
Lately, Adam and I have been making our own pancakes and waffles from scratch. We love to freestyle in the kitchen. We work best together when we both get to be creative about accomplishing a mutual goal.
Our latest creation started because we accidentally ate the sweet potatoes we had originally intended for Sunday morning breakfast (our friend @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 a bit and ended up with the BEST pancakes we’ve ever made. I added oatmeal for more carbs, Adam tossed in a generous amount of chia seeds, and we both agreed lemon zest would finish off the flavor pallet. These cakes are 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…………………….....................5.7 g
Cholesterol………………....................98 mg
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 %