Imagine waking up to a plate of fluffy, golden pancakes bursting with tangy lemon and sweet blueberries - all while keeping things completely plant-based! These vegan lemon blueberry pancakes are not just a breakfast, they're a morning revolution that proves healthy eating can be absolutely delicious. Whether you're a committed vegan, a health-conscious foodie, or simply someone who loves extraordinary flavors, this recipe will transform your breakfast routine and leave you craving more.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: Serves 4
Ingredients
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons lemon juice
- 1/2 cup blueberries
- 1 tablespoon coconut oil
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk the dry ingredients together until well blended.
- In a separate bowl, mix the almond milk and lemon juice. Let the mixture sit for 2-3 minutes to create a vegan buttermilk substitute. The milk will slightly curdle and thicken.
- Pour the almond milk mixture into the dry ingredients and stir until just combined. Be careful not to overmix; some small lumps are okay.
- Gently fold in the fresh blueberries, taking care not to crush them while mixing.
- Heat a non-stick skillet or griddle over medium heat. Brush the surface with coconut oil to prevent sticking.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook until small bubbles form on the surface of the pancake, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adding a small amount of coconut oil to the pan between batches.
- Serve warm, garnished with additional fresh blueberries and a drizzle of maple syrup if desired.
Tips
- Don't overmix your batter - a few small lumps are your secret to light, tender pancakes
- Let the almond milk and lemon juice sit for 2-3 minutes to create the perfect vegan buttermilk texture
- Use medium heat to ensure even cooking and prevent burning
- Wait for small bubbles to form on the pancake surface before flipping
- Keep your pancakes warm by placing them on a baking sheet in a low-temperature oven while cooking subsequent batches
- For extra flavor, try adding a touch of vanilla extract to the batter
- Fresh blueberries work best, but frozen can be used if thawed and gently patted dry
- Use a non-stick skillet or well-seasoned griddle for the best results
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 0mg
