The Fluffiest Vegan Lemon Blueberry Pancakes (gluten free)

Name: The Fluffiest Vegan Lemon Blueberry Pancakes (gluten free)
Prep time: 5 h
Cook time: 15 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1 cup dairy free milk; 1 tbsp lemon juice or apple cider vinegar; 1 cup 1-1 baking gluten free flour; 1 tbsp baking powder; 1/8 tsp turmeric; 1/4 tsp sea salt; 2 tbsp maple syrup; 1 tsp vanilla extract; Zest of 1 lemon; 1 cup blueberries

7 steps

Prep:5hCook:15min

These vegan lemon blueberry pancakes are the fluffiest, most perfect pancakes that you'll ever have without any dairy, eggs or gluten! Lemon zest and fresh blueberries are a match made in heaven. This will be your new favorite breakfast. Sub raspberries for blueberries to make lemon raspberry pancakes or add poppyseeds for a lemon poppyseed variation!

Updated at: Thu, 17 Aug 2023 10:00:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories386.6 kcal (19%)

Total Fat1.5 g (2%)

Carbs88.9 g (34%)

Sugars26.3 g (29%)

Protein3 g (6%)

Sodium1137.7 mg (57%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Combine the 2 wet ingredients and let sit for about 5-10 mins to create a buttermilk effect

Step 2

Then mix together the dry ingredients in a separate bowl.

Step 3

Add in the wet ingredients "buttermilk" and the following: maple syrup, lemon zest, vanilla extract and blueberries.

Step 4

Mix to combine but don’t over mix :)

Step 5

Add a small amount of coconut oil or plant based butter to a frypan and heat on medium heat.

Step 6

Add 1/4 cup full of batter for each pancake, flip once some bubbles form (for about a few mins) and cook for an additional 2-3 minutes. Serve with maple syrup and enjoy!

Step 7

Makes 8 pancakes