Vegan Lemon Blueberry Pancakes Recipes

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VEGAN LEMON BLUEBERRY PANCAKES



Vegan Lemon Blueberry Pancakes image

Easy, healthy, delicious vegan blueberry pancakes with the zip of lemon. These satisfying pancakes are made with whole-grain oat flour and sweetened with maple syrup. Free from soy, gluten, nuts, and oil.Yield: makes eight pancakes; nutrition information is for 2 pancakes

Provided by Lori Rasmussen, My Quiet Kitchen

Categories     Breakfast

Time 40m

Number Of Ingredients 9

2 cups fine oat flour (Store-bought or make your own by blending rolled oats until very fine. See Notes.)
½ teaspoon fine sea salt
3 teaspoons baking powder
1 ⅓ cups canned lite coconut milk (Shake can well before opening.)
¼ cup maple syrup, plus more for serving
1 packed teaspoon lemon zest
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 ⅓ cups fresh blueberries, plus more for serving (See Notes about using frozen berries.)

Steps:

  • In a mixing bowl whisk together the oat flour, salt, and baking powder. In a small bowl combine the coconut milk, maple syrup, lemon zest, and vanilla (don't add the lemon juice or blueberries yet).
  • The maple syrup is heavy and will sink to the bottom. Stir the mixture very well then immediately pour into the dry ingredients. Stir just until there's no visible dry flour. Preheat a large non-stick skillet or an electric griddle over medium-low heat, and let the batter rest while pre-heating.
  • Once the cooking surface is hot enough that a drop of water sizzles, add the lemon juice and blueberries to the batter, and stir to combine. Pour ⅓ cup of batter per pancake onto the pan/griddle. You may need to adjust the heat slightly during cooking to get it just right. Flip pancakes when bubbles appear across the top, the edges are slightly "set," and the undersides are golden. Cook for another 90 seconds to 2 minutes or until cooked through and golden on both sides.
  • Serve warm with maple syrup and any other toppings you enjoy, such as vegan yogurt and butter, berries, and nuts or seeds.

Nutrition Facts : ServingSize 2 pancakes, Calories 300 kcal, Fat 7 g, Protein 7 g, Fiber 5 g, Sugar 17 g, Sodium 302 mg, Carbohydrate 54 g

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