Lush Lemon Strawberry Chia Pancakes- vegan, gluten free.

Spring is in the air and the first flavor I love to load up in my dishes is ‘lemon’. It just adds a bright, fresh vibe with tarty sweetness that is so precious in any recipe. Lemon flavor puts the fun and fancy twist on the usual, not so exciting recipes. So I always try to turn my comforting, delicious, easy to make recipes into the lemoniest ones during spring season. It just suits the seasonal vibes, and is addictively energizing .

These lovely pancakes are amazing, not to miss, flavorful spring time favorite. A good dose of lemon with unforgettable zing of lemon zest, sweet strawberries, slight nutty taste from oats, almond flour, will be a delightful combination in the light but fluffy pancakes. Of course, the best part as always, these are plant based, dairy free, eggless, oil less, with extra attention to minimize processed ingredients. A good dose of chia loaded with omega 3s along with oats bring in abundant fiber and plant protein to your plate. Almond flour, complements the oat flour, keeps the moisture intact and adds in the healthy fats.

The bursting lemon flavor with colorful strawberries, and the soft fluffy texture is something you would relish in each bite. Warm up your spring mornings with the bright, bold flavors and colors on your plate. You will cherish this one:)

Lush Lemon Strawberry Chia Pancakes – vegan, gluten free

Let the airy, blossoming spring enwrap you with the super lemony light fluffy pancakes with goodness of oats and the bite of sweet strawberries.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 4 people

Equipment

• Blender to grind oats to make oat flour

Ingredients

  

• 1 3/4 cup oat flour can grind steel cut oats to make oat flour or can be bought in store
• 1 cup almond flour
• 1 tsp baking powder
• 3 tbsp chia seeds
• pinch of salt
• 1/4 cup apple sauce
• 2 cups almond milk
• 1 tsp apple cider vinegar
• 2 tsp lemon juice – fresh
• 1 Tbsp lemon zest – adjust per preference I used lemon zest from 2 lemons
• 2 tsp maple syrup
• 1 cup cut strawberries fresh preferred

Instructions

 

• Take almond milk into a bowl. Add the apple cider vinegar and mix it well. Let it sit for 10 min.
• If you plan on making your own oat flour, just add steel cut oats to your blender and grind till smooth flour is obtained. You can even use rolled oats, but steel cut oats are less processed and hence are more nutritious.

  Add oat flour, almond flour, baking powder , salt to a bowl. Then add apple sauce, chia seeds, maple syrup into the same bowl. Mix all the ingredients well.
• Grate the outer yellow skin of lemons, and collect the lemon zest. Add the lemon zest into the almond milk bowl. Squeeze the juice of one lemon into the same bowl.
• Add the almond milk wit lemon zest/juice into the flour bowl. Mix well with a spatula. Then mix in the strawberries.
• Let the batter sit for 5-10 min, while you heat up the griddle. If the batter seems to be thick after 5-10 min, add few table spoons of extra almond milk. Make sure it is not too runny.
• Use a non stick griddle or a spray of avocado oil to help you make pancakes.
• Take a ladle to scoop the batter and make pancakes. On medium heat, flip them after 2 min and once lightly brown on both sides take them off the griddle.
• Serve warm with maple syrup and toppings of berries, nuts, etc.