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Chia Lemon Cakes

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Chia Lemon Cakes

5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Chia Lemon Cakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 3-4 pancakes
Calories: 393kcal

Ingredients

  • 1 medium lemon
  • 2 tablespoon sugar
  • 2 large egg
  • 2 cup buttermilk
  • 4 tablespoon butter, unsalted
  • 1 teaspoon vanilla extract
  • 2 cup flour, whole wheat
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup chia seeds
  • 2 tablespoon olive oil

Serve With

  • 1 1/2 tablespoon butter, unsalted
  • 1 cup raspberries

Instructions

  • Preheat griddle over medium heat. Zest the lemon.
  • In a large mixing bowl, stir together the sugar and 1 tablespoon lemon zest. Press together with a fork to allow the fragrance of the zest to mix into the sugar.
  • Whisk together the eggs and buttermilk; stir into sugar.
  • Juice the lemon. Melt the butter, then set aside to cool.
  • Add 2 tablespoons lemon juice, the melted butter, and the vanilla to the sugar mixture and blend well.
  • In a separate bowl, whisk together the dry ingredients; gradually add to the wet ingredients and stir until well blended.
  • Drizzle oil onto griddle; swirl to coat. Drop pancake batter onto griddle 1/4 cup at a time; cook until pancakes are golden, flipping 1/2 way through cooking to brown both sides.
  • Serve topped with butter and raspberries.
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Nutrition

Serving: 1g | Calories: 393kcal | Carbohydrates: 44g | Protein: 12g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 590mg | Fiber: 8g | Sugar: 10g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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