Vegan Lemon Chia Pancakes

By Omneya Moussa  

March 9, 2016

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Eating vegan doesn't mean that a traditionally based breakfast (or brunch) is now off the table. Try this tangy and delicious pancake recipe to start your day on a high note.

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Ingredients

1 cup Almond milk

1 Flax egg (combine 1 tbsp flaxseeds with 3 tbsp water. Refrigerate 15 mins.)

1 tbsp White vinegar

1 Large lemon, juiced

1 tsp Vanilla extract

2 tbsp Coconut oil

1 cup Flour (wholewheat or white)

2 tbsp Brown sugar

1 tsp Baking powder

1 tsp Baking soda

1 tbsp Lemon zest

2 tsp Chia seeds

1 pinch Salt

Directions

In a medium bowl, mix the almond milk, vinegar and lemon juice. Let it sit for 5 minutes to allow the milk to thicken.

In another medium bowl, add dry ingredients : flour, brown sugar, baking soda, baking powder, chia seeds, lemon zest and salt. Mix well together.

In the milk bowl, mix in the vanilla extract, flaxseed egg and oil.

Make a well in the dry ingredients bowl and slowly add the wet ingredients.

Heat a pan over medium heat and grease it with a little oil. Spoon one pancake's worth of the mixture into the pan. (Two spoons for each pancake.)

Flip carefully when you start to see bubbles.

Serve with maple syrup and fresh pomegranate!

Tip: Zest the lemon before juicing it.

Omneya graduated from the American University in Cairo with a Bachelor's degree in Broadcast Journalism. She then continued her post-graduate studies in London, where she received a MA degree in Media Management, from the University of Westminster. Omneya now lives in Cairo and works in advertising. She’s passionate about writing, food and fashion, and is also a digital media enthusiast, avid coffee drinker and professional dog walker. You can get more of Omneya's recipes through her Instagram account @ohhshecooks.

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