Lemon Blueberry Pancakes (Vegan, Oat Flour)
User Reviews
5
Lemon Blueberry Pancakes (Vegan, Oat Flour)
Description
The recipe combines oat flour with salt and baking powder to create the dry mix, while the wet mixture includes canned lite coconut milk, maple syrup, lemon zest and juice, and vanilla extract. The wet ingredients are quickly mixed into dry, taking care not to over-mix, preserving tenderness. The batter is rested during griddle preheating.
Blueberries are folded in gently before ladling onto a preheated non-stick skillet or electric griddle. Pancakes cook on medium-low heat to achieve a golden underside and set tops with bubbles, then flipped to finish cooking quickly. The lemon zest and juice provide a subtle brightness that complements the mild oat flour base, while blueberries add sweetness and texture.
The pancakes are served warm with maple syrup as a vegan-friendly, hearty breakfast option. Adjusting the batter thickness or cooking temperature can yield the preferred pancake texture.
Notes address measuring oat flour by weight or fluffing it to avoid excess, using frozen blueberries with thawing and draining to prevent discoloration, and storing leftovers for up to 5 days refrigerated or freezing for longer. Reheating can be done in the oven, on stovetop, or microwave.
Ingredients
- 2 cups oat flour Store-bought or make your own by blending rolled oats until fine. See Notes, fine
- ½ teaspoon salt fine sea salt
- 3 teaspoons baking powder
- 1 ⅓ cups coconut milk Shake can well before opening, canned lite
- ¼ cup maple syrup plus more for serving
- 1 packed teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 ⅓ cups blueberries See Notes about using frozen berries, fresh; plus more for serving
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
- To measure oat flour accurately without a scale, whisk it first to aerate, then lightly spoon into the cup and level off to avoid too much flour.
- Frozen blueberries can be used; thaw and drain excess juice first to prevent streaks in the batter.
- Leftover pancakes store up to 5 days in an airtight container in the refrigerator and can be reheated in the oven, on the stovetop, or briefly in the microwave.
- Pancakes can be frozen; thaw before reheating to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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