Lemon Poppy Seed Chia Pancakes

I am a closet pancake eater… I seriously make some variation of this healthy pancake AT LEAST once a week for dinner.  There’s just something about whipping up a quick batch and sitting down to binge watch Shameless that feels all sorts of right.  These aren’t your typical pancakes; they are definitely not as full and fluffy as the buttermilk versions, butttt they are healthy, have protein, and realllly hit the spot when I’m craving some comfort.  They are also super easy to make and can be substituted with lots of flavor options.  I highly suggest you whip up a batch tonight, get flippin’!  

Lemon Poppy Seed Chia Pancakes; serves 2

1.5 cups rolled oats (gluten free)

1 teaspoon baking powder

1 teaspoon baking soda

sprinkle of cinnamon

1 ripe banana

1 egg

zest of 1 lemon

juice from 1/2 a lemon

1/2 cup almond milk

1/3 cup greek yogurt

drizzle of honey

1 teaspoon each chia and poppy seeds 

Begin by blending the first 4 ingredients, transfer to a mixing bowl.  In the same blender add the next 7 ingredients and blend until smooth.  Add chia and poppy seeds to mixing bowl, using a whisk, combine the wet and dry ingredients.  In a non stick pan over medium to low heat, spray with non stick spray and ladle in a 2 oz portion of the mix.  Cook until batter starts to bubble and brown on one side.  Flip and cook for about 3 minutes are the center feels cooked through when touched.  Continue to spray and cook until batter is gone.  Enjoy as is or add some butter and maple syrup!