By: Natalie Chormann
Sunday mornings are for pancakes. Anyone who says otherwise is eating egg whites and lying to themselves. Fortunately there are lots of ways to up your pancakes game while making them healthier too! These lemon chia seed pancakes made with Greek yogurt do just that.
- 1 1/2 cups whole-wheat flour (such as Bob’s Red Mill)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tbsp. coconut sugar (such as Bob’s Red Mill)
- 3 tsp. lemon zest
- 1/2 cup plain Greek yogurt
- 1 cup skim milk
- 3 tablespoons lemon juice
- 2 large eggs or 6 tbsp. egg whites
- 1 tsp. coconut oil
- 1 tsp. vanilla extract
- 2 tablespoons chia seeds
- In a large bowl stir together the sugar and lemon zest and then add in the rest of the dry ingredients and mix well.
- In a separate bowl, whisk together all the wet ingredients and then add the wet ingredients to the dry ones, mixing until just combined. Stir in the chia seeds last.
- Heat a griddle pan and spray with cooking spray; I prefer coconut oil cooking spray. Pour the batter onto the griddle into the pancake size you like, just don’t put the pancakes too close to each other. Flip them once they start to bubble and turn that perfect golden brown. Excellent when served with fruit and just a drizzle of pure maple syrup.
The Greek yogurt adds a protein component usually missing from pancakes and helps the pancakes be pretty filling, so you’re less likely to eat the whole stack. However, these pancakes are still fluffy and flavorful and can easily be served without any added sugary syrup. The coconut sugar in these pancakes helps sweeten them while still keeping a glycemic index lower than other sugary options. In short this upgraded short stack is just about the perfect way to kick of any Sunday morning.