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Lemon Chia Pancakes

When life hands you lemons, you throw them in your pancake batter πŸ˜‰

These tangy and sweet pancakes are my new favorite weekend brunch recipe. Most days I don’t crave sweet in the morning, but when I do – it’s pancakes. These flapjacks came out so thick and fluffy. I also can’t get enough lemon flavor this time of year! It makes everything taste so much more refreshing.

I used oat flour for this recipe but regular all purpose flour or almond flour would also work!


Print [2]
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Chia Lemon Pancakes

  • Yield: 6 pancakes (about) 1x


  • 1 & 1/4 cup oat flour
  • 1/2 lemon – juiced (save other half for squeezing on top of the pancakes)
  • 1 lemon – zested
  • 3/4 cup unsweetened nut milk (I used cashew milk)
  • 2 tsp baking powder
  • 1 tbsp chia seeds
  • pinch of salt
  • 1 tsp vanilla
  • 1 egg
  • maple syrup and/or yogurt (for topping)


  1. In a mixing bowl combine lemon juice, zest, milk, vanilla and egg.
  2. Add oat flour, baking powder, chia seeds, and salt. Make sure everything is combined.
  3. Heat a skillet over medium heat and grease it with cooking spray (I use coconut oil spray).
  4. Pour about 1/4 cup amounts of batter onto the skillet and cook for a few minutes (or until sides start to brown) on each side. Continue with all the batter, top with more lemon zest, and a little bit of fresh squeezed lemon, some yogurt and/or maple syrup!