Whole Wheat Lemon Pancakes with Chia Seeds and Blackberry Syrup

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Okay I know I’m on a Chia Seed kick (see here) but really you should be too. And if you’re not then leave them out. Problem solved.

You know when you’re growing up and your mom makes pancakes and your dad reads the paper and then you all sit with mugs of coffee/hot chocolate and eat breakfast on a lazy Saturday today? Doesn’t the above picture almost make you think of that? Instead it was me waking up in a panic to consume carbs and eating that stack solo after a night with the girls. No matter the setting these pancakes are rich and satisfying and decadent.

Inspired by The Kitchen Sink
1.5 cups whole wheat flour
2 tsp baking powder
0.5 tsp kosher salt
3 tbsp sugar
3 tsp lemon zest
0.5 cup plain greek yogurt (I used Fage 0%- you could use a vanilla flavored greek yogurt… you also don’t have to use a fat free one like I did)
1 cup milk (I used 2%)
2 tbsp fresh lemon juice
2 eggs
1 tbsp vegetable oil
1 tsp vanilla extract
2 tbsp chia seeds (optional for haters)

Syrup:
4.25 cups of blackberries
1 cups sugar
0.5 cups water

I would make the syrup first. This makes a lot of syrup which I mixed into yogurt (okay fine I just ate it out of the jar) throughout the week but you could halve this if you’re only interested in having enough for the pancakes. In a sauce pan mix berries, sugar and water. Bring to boil and reduce to simmer for 30 minutes. THAT’S IT DON’T YOU FEEL BAD FOR HAVING NOT DONE THIS SOONER IN YOUR LIFE?

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Whisk together flour, baking powder and salt in a large bowl. In a small bowl rub the sugar and lemon zest together. Whisk into the flour mixture.

In a separate bowl whisk the milk, eggs, vegetable oil, yogurt, lemon juice and vanilla extract. Add the wet ingredients to the dry and stir BARELY. Stir in chia seeds if using/if awesome.

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I made these in a cast iron skillet (all things are better when made in a cast iron skillet- see here). Heat your skillet over medium heat. Brush with melted butter (see more info on that here). Ladle the batter to the size you want. When there are bubbles all over the pancakes you can flip. If you suck at flipping like I do it’s okay they will still taste amazing.

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I kept mine warm on a baking sheet in a 200 degree oven while I made the rest. I also put my plate in there (you know you’re a food diva when you warm your own plate for pancakes you are eating solo).

This picture really does not give justic to how large of a stack this is

This picture really does not give justic to how large of a stack this is

Top with the blackberry syrup and sprinkle with powdered sugar if you want (and you do want to). Eat for a lifetime.

One thought on “Whole Wheat Lemon Pancakes with Chia Seeds and Blackberry Syrup

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