I enjoyed the lemon + chia seed combo in the protein bar recipe tat I posted last month so I decided to try it in pancakes as well!
1 cup oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
2 Tablespoons brown sugar
¼ cup egg whites
1 cup nonfat milk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract
2-3 teaspoons lemon zest (peel grated from fresh lemon)
2 teaspoon chia seeds
In a small bowl combine the baking powder, flour and brown sugar together. To a larger bowl add the egg whites, vanilla, lemon zest, chia seeds and milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Let stand for a few minutes. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side. Repeat with ¼ cup mixture 5 more times for a total of six small pancakes. Makes 6 pancakes.
Serving size: 1 pancake Calories 90 Protein 3 g Carb 13 g Fiber 2 g Sugars 6 g Fat 1.5 g Saturated fat 0 g Sodium 140 mg