Tuesday, May 12, 2015

Lemon Chia Pancakes (Meatless Monday)

I love all the neat pancake recipes I find and like to try a few every month.  The extras can be frozen, and I can usually count on my husband to pull up a seat even if he's eaten breakfast!  I often eat mine with yogurt and fruit (no butter or syrup)!  Delicious!  This recipe is from Nicola Rees in Fine Cooking Magazine.

Lemon Chia Pancakes

(Serves 4)

Mix dry ingredients and lemon zest in a bowl:
1 cup all purpose flour
1 cup whole wheat pastry flour
2 tablespoon chia seeds
2 1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon baking soda
2 teaspoon lemon zest

In a measuring cup, beat eggs, sugar, oil,  lemon juice and milk.  Stir in Greek yogurt.  
2 eggs 
2 teaspoon sugar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon canola oil
1 cup skim milk
1 cup Greek yogurt, plain, nonfat

Stir wet ingredients into dry.
Drop by 1/4 or 1/2 cup portions onto heated griddle surface.  (Mine are 1/2 cup each).
Cook on griddle sprayed with Pam until bubbles appear.  Turn and cook on other side. 

 I'm off to an afternoon Farmer's Market to perhaps find something new!

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