Vegan Lemon Blueberry Pancakes Recipes

VEGAN LEMON BLUEBERRY PANCAKES

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.

VEGAN LEMON BLUEBERRY PANCAKES

Steps:

• In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
• In a medium bowl or liquid measuring cup, add almond milk, lemon juice, lemon zest, optional extract, and vanilla, and stir to combine
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Pour the blueberries in and fold into the batter
• Let batter rest for 5 minutes.
• Pour about ½ cup of batter onto a nonstick pan or griddle over medium heat.
• When the top begins to bubble, flip the pancake and cook until golden.
• Serve warm with maple syrup.

VEGAN LEMON BLUEBERRY PANCAKES

Steps:

• Mix flour, baking powder and sugar/salt.
• Add plant milk and lemon juice and combine well.
• Heat some oil in a non-stick frying pan over medium heat. Drop 2-3 spoonfuls of batter per pancake into the pan. Place some blueberries on top and lightly press them into the pancakes.Fry for 2-3 minutes until you can see some bubbles coming up and the edges are lightly cooked.
• Flip the pancakes and fry for another 2 minutes or so.Serve with maple syrup, dairy-free yoghurt and some fresh fruit, if you like!

VEGAN LEMON PANCAKES

Steps:

• Mix together the dry ingredients.
• Zest lemon into a bowl and then add the juice and soy milk.
• Add liquid to dry and stir 20 times (or less). The batter should be a little lumpy.