These lemon blueberries are tart, fruity and super soft and delicious! They contain some simple ingredients, are easy to make and are entirely vegan!
What you will need to make this recipe
flour: For this recipe, I use whole wheat flour. This recipe will also work with flour for use or gluten -free flour specially designed for cooking, such as this one From Bob’s Red Mill. It will not work with almond flour or coconut flour.
chemical
sugar
milk without dairy: All types of milk without dairy products will work. I generally like to use soybeans or oats.
coconut oil: Melt before adding to the recipe
vanilla
lemon: You will need juice and zest.
blueberry: I prefer fresh blueberries for this recipe because I think they are more juicy, but the frosts will work too.
How to make lemon pancakes with blueberries
In a large bowl, add the flour, baking powder, sugar, milk, oil and vanilla. Mix everything well.
Grate the lemon zest and squeeze the juice. Add the juice and zest to the dough and mix them.
Finally, fold the blueberries.
Grease your pan and add about ¼ cup of dough to the pan for each pancake.
Cook each pancake for 2-3 minutes over medium heat. Then return and cook another minute on the other side.
Garnish pancakes with vegan butter, maple syrup and more blueberries.
Here is a complete recipe tutorial on how to make pancakes
If you liked this recipe, you might also like these other vegan blueberry recipes:
Oat in lemon to blueberries
blueberry pie
Lemon pancakes with blueberries (vegan)
These lemon pancakes with blueberries are super soft and delicious. They are also vegans and have an excellent breakfast.
Ingredients
- 1 cup flour
- 1 tablespoon chemical
- 1 tablespoon sugar
- 1 cup milk without dairy
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- 1 lemon juice and zest
- ½ cup blueberry
Instructions
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In a large bowl, add the flour, baking powder, sugar, milk, oil and vanilla. Mix everything well.
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Grate the lemon zest and squeeze the juice. Add the juice and zest to the dough and mix them.
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Finally, fold the blueberries.
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Grease your pan and add about ¼ cup of dough to the pan for each pancake.
-
Cook each pancake for 2-3 minutes over medium heat. Then return and cook another minute on the other side.
-
Garnish pancakes with vegan butter, maple syrup and more blueberries!
Nutrition
Calories: 386kcalCarbohydrates: 66gProtein: 12gFat: 11gSaturated fats: 7gPolyunsaturated fat: 2gMonounsaturated fat: 1gSodium: 698MGPotassium: 491MGFiber: 9gSugar: 15gVitamin A: 501IUVitamin C: 41MGCalcium: 555MGIron: 4MG
Can I make these pancakes with oat flour? Or coconut flour? Or almond flour?
This recipe will work with oat flour, but pancakes will not be as soft as when made with whole wheat flour.
This recipe will not work with almond or coconut flour.
Do I have to use fresh or frozen blueberries?
One or the other can be used. I prefer fresh because they have a fresher and juicy taste, but the frosts are excellent because they are more affordable.
Can they be frozen?
I did not try to freeze these pancakes to store them for later, but I imagine that they would. You can try to freeze them in a tightened container. When you are ready to enjoy it, heat them in a saucepan over medium heat until they are soft, warm and carefully thawed.
How to store pancakes?
I recommend eating them right away because they have a super soft and soft taste just when cooked. However, you can store them in an airtight container in the refrigerator for 3-4 days. Heat them in a saucepan or in the microwave before enjoying them again.
