Vegan Lemon Glazed Chia Seed Pancakes

Alyssa Atkinson

The best moist, fluffy, and delicious vegan lemon chia seed pancakes.

Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine American

Servings 1

Calories 485 kcal

2/3 cup grain free paleo baking flour (I used Bob's Red Mill brand which was sent to me)
1 tbsp chia seeds
1/2 tsp baking soda
1/2 cup + 2 tbsp nut milk (I used unsweetened vanilla almond milk)
2 tbsp unsweetened applesauce
2 tsp freshly squeezed lemon juice

Add the flour, chia seeds, and baking soda to a bowl, and mix to combine.
Make a well in the center of the bowl, then add in the nut milk, 1 tsp lemon juice, and applesauce.
Mix the liquid ingredients well to combine.
Slowly mix the wet ingredients into the dry to form a pancake batter.
Pour dollops of batter onto a greased pan or pancake griddle over low heat.
Cook the pancakes for a few minutes on each side until golden brown.
In a small dish, mix together the powdered sugar and 1 tsp of lemon juice to form a glaze.
Plate the pancakes and drizzle on the lemon glaze.
Add optional pure maple syrup to taste.
Dig in and enjoy!