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Lemon Blueberry Pancakes
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Plant-Based Lemon Blueberry Oat Pancakes

Blend your own oat flour for these flavorful & plant-based lemon blueberry pancakes. A delightful breakfast treat!
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

Equipment

  • blender
  • non-stick skillet

Ingredients

  • 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

Instructions

  • 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.