Lemon Blueberry Pancakes (Vegan, Oat Flour)

Name: Lemon Blueberry Pancakes (Vegan, Oat Flour)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups fine oat flour; ½ teaspoon fine sea salt; 3 teaspoons baking powder; 1 ⅓ cups canned lite coconut milk; ¼ cup maple syrup, plus more for serving; 1 packed teaspoon lemon zest; 1 tablespoon lemon juice; 2 teaspoons vanilla extract; 1 ⅓ cups fresh blueberries, plus more for serving

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
300 kcal
Course
Breakfast
Cuisine
American

Lemon Blueberry Pancakes (Vegan, Oat Flour)

Finn Russell

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Easy, healthy, delicious vegan blueberry pancakes with the zip of lemon. These satisfying pancakes are made with whole-grain oat flour and sweetened with maple syrup. Free from soy, gluten, nuts, and oil.Yield: makes eight pancakes; nutrition information is for 2 pancakes

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Ingredients

Servings

2 cups fine oat flour Store-bought or make your own by blending rolled oats until fine. See Notes.
½ teaspoon fine sea salt
3 teaspoons baking powder
1 ⅓ cups canned lite coconut milk Shake can well before opening.
¼ cup maple syrup, plus more for serving
1 packed teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 ⅓ cups fresh blueberries, plus more for serving See Notes about using frozen berries.

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Instructions

In a large mixing bowl whisk together the oat flour, salt, and baking powder.
In a separate small bowl combine the coconut milk, maple syrup, lemon zest and juice, and vanilla. The maple syrup is heavy and will sink to the bottom. So stir the mixture very well, and 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, gently fold the blueberries into the batter. Ladle about ⅓ cup batter per pancake onto the pan/griddle. You may need to adjust the heat slightly during cooking to get it just right. Flip the pancakes once bubbles appear all across the top, the edges look set, and the undersides are golden (about 3 minutes on the first side). The second side will cook more quickly, about 1-1½ minutes.
Serve lemon blueberry pancakes warm with maple syrup and any other toppings you enjoy, such as vegan yogurt, butter, berries, and nuts or seeds.

Notes

Measuring Oat Flour
If not using a kitchen scale to weigh 180 grams oat flour it can be very easy to scoop up too much. An easy fix is to whisk the flour first to fluff it up, then lightly scoop with the measuring cup, and level off the top with your finger.
Fresh vs Frozen Berries
If you don't mind having streaks of blueberry juice throughout your pancakes, frozen berries are fine. Thaw first, then drain away the juice.
Storing and Reheating
Pancakes are best enjoyed fresh, but leftovers will keep for up to 5 days. Store in an airtight container in the refrigerator. Re-heat in the oven, in a skillet on the stovetop, or briefly in the microwave. Pancakes can also be frozen. Thaw before reheating.

Nutrition Information

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Serving 2pancakes Calories 300kcal (15%) Carbohydrates 54g (18%) Protein 7g (14%) Fat 7g (11%) Cholesterol 0mg (0%) Sodium 302mg (13%) Fiber 5g (20%) Sugar 17g (34%)