Lemon Blueberry Chia Pancakes - Slender Kitchen
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Lemon Blueberry Chia Pancakes

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257
Calories 
36g
Carbs 
10g
Fat 
9g
Protein 
8
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

Pancakes are one of my favorite things to make on weekend mornings.  However I am constantly, at the protest of my husband, trying to add all kinds of extra stuff to our pancakes.  It's rarely a traditional pancake.  I just can't help myself from throwing in something extra. 

One recent Saturday, I whipped together this whole wheat version with blueberries, lemon, and chia seeds and I loved the outcome.  The blueberries, lemon, and buttermilk add a delicious tang and I love the texture of the chia seeds.  Since these pancakes freeze well, you can make up a big batch and save them for quick weekday breakfasts.  I find the best way to freeze them is to place the pancakes on parchment paper in the freezer uncovered for 1-2 hours.   Then once they are frozen and any moisture has been wicked away, place them in a freezer safe container or bag.  To reheat, you can microwave them for 1.5-2 minutes or pop them in the toaster oven.

Prep Time

Lemon Blueberry Chia Pancakes

51
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 cup whole wheat flour
  • 1 tbsp. brown sugar
  • 1 U lemon (zest only)
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tbsp. chia seeds
  • 1 cup buttermilk
  • 1 U egg
  • 2 tbsp. melted butter
  • 1/2 tsp. vanilla extract
  • 1 cup blueberries

Nutritional Facts

Serving Size: 
2-3 pancakes
Amount Per Serving
Calories 257
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 5g
24%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 64mg
21%
Sodium 543mg
24%
Total Carbohydrate 36g
12%
Dietary Fiber 6g
24%
Sugars 10g
Protein 9g

Directions

  1. Mix together the flour, sugar, lemon zest, baking soda, salt, and chia seeds.
  2. In another bowl mix together the buttermilk, egg, butter, and vanilla extract. You can add some lemon juice here as well if you want a stronger lemon flavor.
  3. Slowly stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.
  4. Heat a nonstick skillet or griddle of medium high heat. Add ¼ cup batter for each pancake. Cook for 2-3 minutes until bubbles begin to burst. Flip and cook on the other side for 1-2 minutes until cooked through.
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Lemon Blueberry Chia Pancakes
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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