I love these Lemon Chia Whole Wheat Pancakes with Blueberry Sauce. They rise beautifully with the addition of flax “eggs” … Flax “eggs” are my new favorite substitute. We combine 2 Tbl of ground Flax Seed with 6 Tbl of Water and refrigerate for a minimum of 15 minutes. This allows the mixture to thicken and become gelatinous, thus giving us the same consistency an egg would have provided this pancake batter. We up the baking powder to 2 tsp and I was pleasantly surprised at how well they rose. We had success…fluffy pancakes!

It’s a thick batter and you will need to use the back of your spoon (we used an ice cream scoop) to coax it into a nice round shape, but I experimented and adding more liquid kind of deflates them. So a thick batter it is! Also, be sure your griddle pan is hot (but not too hot) and that you are using a non-stick spray in between each batch of pancakes.

We used whole wheat flour, but you are more than welcome to use whole wheat white flour…or a combination of the two. I like the flavor that whole wheat flour gives this particular pancake, but it might be a bit lighter with a 50/50 combination of whole wheat and white flours. Try it. Let me know 🙂

We topped ours with blueberry jam that we warmed in a saucepan and fresh wild blueberries. It’s also really good with just some vegan margarine and pure maple syrup.

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