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Chia Lemon Cakes

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Chia Lemon Cakes

5 from 1 vote
Print Pin Rate
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


  • 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


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

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