Lemon Blueberry Oat Pancakes

A breakfast (& brunch!) favorite takes on a new twist with the combo of fresh lemon and blueberries. Regular ol’ pancakes may get the job done some days.. but when you’re looking for something different and delicious, these blueberry lemon pancakes hit the spot!


Plant-Based Lemon Blueberry Oat Pancakes


Did I mention they’re made with rolled oats, which you grind into your own flour? It may sound complicated, but really you’re just pouring the oats into a high speed blender and putting it in high gear for about 30 seconds. Ta-da.. oat flour!


Plant-Based Lemon Blueberry Oat Pancakes Ingredients


Let’s Talk Ingredients

Using rolled oats as the base means these pancakes are whole grain. This is good news because whole grains (as opposed to refined grains) have the entire grain, meaning all the nutrients make it to your belly. ?? While you’ll be blending the oats into flour, it’s still a whole grain since nothing is taken away during the process.

Like many of our recipes, these pancakes have a flaxseed “egg.” In a plant-based kitchen it’s crucial to keep flaxseeds (*Affiliate) on-hand. It’s not only an excellent replacement for eggs when baking, it’s also filled with fiber and healthy fats. We recommend buying whole flaxseed and grinding it in a high-speed blender or coffee grinder. Pre-ground flax goes bad quickly!

What’s apple cider vinegar doing in your pancakes? It helps with fluffiness.. a must for yummy pancakes! All the bubbling that occurs when mixing baking powder or baking soda with vinegar is why this works so well.

Though we used almond milk, any plant-based milk will get the job done. Our pancakes are typically made using JOI (*affiliate link) – a nut-base that is shelf-stable and ready to be blended into a one-ingredient milk at a moments notice!

This is recipe is yet another opportunity to get a daily dose of turmeric. This powerful spice is nutritious and it adds a nice yellow color to these pancakes. Which of course is perfect for a dish featuring lemon. ???


Plant-Based Lemon Blueberry Oat Pancakes Batter



We used this blender and non-stick skillet when making these pancakes (*affiliate links). A quality non-stick skillet is a must for this recipe so your pancakes don’t stick even without using oil. (Check out our Why no oil? post)


Cooking Plant-Based Lemon Blueberry Oat Pancakes


Lemon Blueberry Pancakes

Plant-Based Lemon Blueberry Oat Pancakes

Blend your own oat flour for these flavorful & plant-based lemon blueberry pancakes. A delightful breakfast treat!
5 from 8 votes
Print Pin
Course: Breakfast, Brunch
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: blueberries, lemon, pancakes, Whole Grain
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 pancakes
Calories: 117kcal


  • blender
  • non-stick skillet


  • 3 Tbsp flax seed ground
  • 1 1/2 cups rolled oats
  • 1 lemon
  • 1 cup unflavored non-dairy milk we use JOI
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp pure maple syrup plus additional for topping
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp turmeric optional
  • fresh blueberries, rinsed and dried


  • Add ground flax seed and 3 tablespoons of water to a medium mixing bowl. Let sit.
  • Add rolled oats to a blender and blend into a coarse flour.
  • Zest lemon and set aside zest; you should have between 1 and 2 teaspoons of lemon zest.
  • Juice half of the lemon and add it to a medium bowl with the flax mixture. Add remaining wet ingredients to the same bowl: almond milk, apple cider vinegar, maple syrup. Stir to combine.
  • Add oat flour and and remaining dry ingredients to the wet ingredients: baking powder, baking soda and turmeric (if using). Stir to combine.
  • Add lemon zest, taste, add more zest, as desired.
  • Heat a non-stick skillet over medium-low heat. Pour batter into non-stick skillet, forming a 3-4 inch pancake. Top with blueberries. Let cook for 2-3 minutes, or until edges begin to turn golden-brown. Flip. Let cook for another 1-2 minutes. Remove from heat. Repeat with remaining batter.
  • Enjoy topped with additional berries and/or a drizzle of pure maple syrup.


Serving: 1pancake | Calories: 117kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 174mg | Potassium: 140mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 1mg
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

*We are a participant in affiliate advertising programs designed to provide a means for us to earn fees by linking to affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating