Who doesn’t love pancakes? This vegan version is light and fluffy, which is the only way a pancake should be! Feel free to throw in any berry that’s on sale at the store. We love blueberries with the lemon zest, but raspberries or roughly chopped strawberries would be equally as yummy!
Make sure you have a well-greased pan! While cooking the pancakes, it’s very important that you keep the heat low. The pancakes will have lots of tiny bubbles over the top. When the center appears set, go ahead and flip it. Be patient!
Serve these yummy lemony pancakes with soy or coconut milk yogurt and fresh blueberries. Top with a drizzle of maple syrup if you need some extra sweetness! Enjoy!
Vegan Blueberry Pancakes
Light and fluffy, just the way pancakes should be! This vegan version will surely become a weekend breakfast staple!
Ingredients
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 tablespoon grated lemon zest
- Pinch of salt
- 3 tablespoons coconut sugar or maple syrup
- 1⅓ cups unsweetened plant-based milk
- ⅔ cup water
- 1 cup blueberries
- Coconut oil, to grease pan
- Dairy-free yogurt and extra blueberries, to serve
Instructions
- In a bowl, mix together flour, baking powder, lemon zest, salt, sweetener of choice, milk and water until combined.
- With a rubber spatula, gently fold in the blueberries.
- Heat a little of the oil in a skillet or frying pan and add a ¼ cup batter per pancake.
- On low heat, cook pancakes until small bubbles form, about 3 minutes. Flip and cook until golden brown. Repeat until all batter is used.
- Divide the pancakes between 4 plates and top with yogurt and blueberries.