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5.0 from 12 votes

Lemon Blueberry Pancakes (Vegan, Oat Flour)

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

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

Ingredients

  • 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.

Instructions

    Cup of Yum
  1. In a large mixing bowl whisk together the oat flour, salt, and baking powder.
  2. 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.
  3. Preheat a large non-stick skillet or an electric griddle over medium-low heat, and let the batter rest while pre-heating.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 300

% 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.