Lemon Poppy & Chia Seeds Pan Cakes (Eggless)

Lemon Poppy & Chia Seeds Pan Cakes (Eggless)

Pancakes are always welcome for breakfast in my house and one of the most exciting breakfast options for both my wife and daughter, in a spree of trying different types of pancakes, this time tried Lemon Poppy & Chia Seeds Pan Cakes (eggless). Tried a couple of times it did not work out, did a major overhaul in ingredients. Substituting egg with chai seeds, replacing sugar with demerara sugar, Having equal portions of refined flour and whole wheat flour.

Lemon Poppy Seeds Pan Cake

Have never tried using the pancake mix from the start, it has been successful till now 😊 after this success, I tried the same in my parent’s house in Bangalore was successful there also. But there have used sabja seeds instead of chia seeds (Chia seeds are not available in our place). Made almost 35 to 40 pancakes for every one…that day !

Lemon Poppy & Chia Seeds Pan Cakes are light, fluffy, and bursting with lemon flavour ! Exciting breakfast option i.e. pancakes to start your day off with a bang! My family was very excited to see the outcome and to savour the pancakes of course.


Lemon Poppy & Chia Seeds Pan Cakes
5 from 1 vote

Lemon Poppy & Chia Seeds Pan Cakes (Eggless)

Nutritional Value: 198 Calories / Serving: Fat 16 cal, Carbs 167 cal, Protein 15 cal

Course Breakfast
Cuisine American
Keyword Lemon Poppy Seed Pan Cake, Pan Cake
Prep Time 25 minutes
Cook Time 4 minutes
Soaking Time 25 minutes
Total Time 29 minutes
Servings 15
Calories 198 kcal
Author Kalyon Subbarao


  • 2 tsp of lemon juice
  • 2 to 3 tsp Lemon Rind
  • 1 ¼ cup Refine Flour
  • 1 ½ Cup of Whole wheat flour
  • 1 ½ nos Ripe Bananas
  • 2 tbsp maple syrup
  • 1 ½ tsp of Baking Powder
  • 1 tsp of Cooking Soda
  • 2 Cups of Milk
  • 1 pinch of salt
  • 1 ½ cup Dermara Sugar
  • 1 ½ tsp of Poppy Seeds Soaked in water for about 20 TO 25 MINUTES
  • 2 tsp of Chia Seeds Soaked in water for about 20 TO 25 MINUTES


How to make Lemon Poppy Seeds Pan Cakes..?

  1. To begin with soak both Poppy & Chia Seeds…..in enough water and keep it aside while you are preparing the batter.
  2. In a large bowl swift together whole wheat flour, refined flour, baking powder, cooking soda, salt, Dermara sugar.
  3. In another bowl mix the wet ingredients i.e. milk, lemon juice, banana (smashed), oil, maple syrup and mix all the ingredients together thoroughly.
  4. Now sift the dry items mixture into the wet ingredients bowl slowly and whisking it thoroughly. After mixing everything. Mix the soaked Poppy & Chia Seeds…..in water and mix the batter again.
  5. Rest the batter for 10 to 15 minutes.
  6. Have used cast iron skillet, pour one big ladle on to the skillet.
  7. Wait until bubbles form on the surface and pop; then flip pancakes until golden brown on both sides.

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