Lemon-y Chia-Seed Muffins (Gluten-Free and Vegan), Sweet Lemon Pancakes and Lemonade

Posted on September 10, 2011


Lemon-y Chia Seed Muffins, both large and small, were on our menu this morning.  (K does not care for muffins, so I thought I would try the minis to see if you she took to them. Everyone loved them, W and M eating all but 4 of them together).  K is still…”Eh,” over muffins.

The pancakes were inspired by Saturday morning breakfasts my Mom made for us growing up.  One of her best friends’ Mom is from Australia.  They used to have lemon-y Aussie pancakes at her friends’ house.  Mom, in turn, made them for me and my brother.

Once the kids smelled grated lemon peels in the air, they wanted fresh lemonade.  It looks like apple juice since I used agave instead of granulated sugar.

Vegan Gluten-Free Lemon-y Chia Seed Muffins:

  • 1 cup garbanzo-fava flour
  • 1 teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup applesauce
  • 1/4 cup agave nectar
  • 1-1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 tablespoon chia seeds (I used ground)

Sift dry ingredients, except chia seeds, together in large bowl.  Mix wet ingredients, including lemon zest, in separate bowl.  Fold wet ingredients into dry ingredients.  Fold chia seeds in last, being careful not to over-mix.

Bake in muffin tins at 400° for 15 minutes.


Sweet Lemon Pancakes:

  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2 tablespoons apple sauce
  • 1-1/2 cup almond milk
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 2 tablespoons agave
  • Earth Balance buttery spread, granulated sugar and fresh lemon juice for topping

Heat skillet on medium heat.  Sift dry ingredients together in large mixing bowl.  Mix wet ingredients in separate bowl.  Fold wet ingredients into dry until just combined.

Cook pancakes until brown.  Serve with a pad of butter on top, fresh squeezed lemon juice and a couple of teaspoons of granulated sugar.



  • 1 two-quart pitcher of water
  • 1/2 cup agave nectar
  • 3 lemons

Cut lemons in half.  Squeeze juice into pitcher, then drop lemons into pitcher.  Add agave and stir well.  Serve over ice.