These lemon and blueberry pancakes are a delicious variation of the traditional ones. This vegan recipe is easy to make and very fast. One of the best things about it is that you can make it with fresh or frozen blueberries. You will love them!
It’s time to elevate your morning with the tantalizing aroma and delicious taste of these vegan lemon and blueberry pancakes.
About this recipe
By opting for plant-based ingredients, we can ensure that these pancakes are 100% vegan without compromising taste or texture. They are pancakes without eggs, dairy, or other animal products but full of nutritional benefits and delicious taste.
The flavor of blueberries is sweet and slightly tart, with a subtle hint of berries.
Lemons have an intense and refreshing citrus flavor that can add a touch of freshness to any dish.
Benefits of blueberries and lime
Blueberries are an excellent source of vitamin C and dietary fiber. They are rich in antioxidants, which protect the body from free radical damage.
They contribute to heart health and may help prevent cardiovascular disease. They improve memory and brain function due to the antioxidants they contain. They really are a marvel.
Lemons are known for their high vitamin C content, which strengthens the immune system.
They aid in digestion and may contribute to weight loss. They have antibacterial and antiviral properties. They also help to keep the skin healthy thanks to the antioxidants they contain.
Ingredients for making blueberry and lemon pancakes
- All-purpose flour (affiliate link), you can use whole wheat flour, but it may change the texture a little.
- Sugar, salt, and baking powder. Look for a baking powder that does not contain aluminum; it is better for your health.
- Blueberries and lemon. As I said before, you can use fresh or frozen blueberries. From the lemon, you need the zest and juice. Look for organic lemons if you can; buying organic fruit when we eat the peel is better.
- Vegetable milk and oil. Use almond or oat milk; you can also use rice milk if you want lighter pancakes. For the oil, use olive oil or hemp oil.
✨Find the complete measurements and recipe below!
How to make homemade hotcakes
- In a large bowl, mix all the powders, and check that there are no lumps or lumps. Add the liquids and mix.
- Add the lemon zest and blueberries. Mix carefully so as not to break up the berries.
- Heat a non-stick frying pan (non-stick, it is better to use ceramic than Teflon) and add a little oil or butter.
- Add the mixture with a ladle and leave until it is full of bubbles. Turn carefully and remove when golden brown.
- Serve with maple syrup, vegan butter, and fresh blackberries.
Best tips for perfect pancakes
Batter consistency: Pancake batter should be thick enough to hold its shape in the pan but not so thick that it cannot be poured.
Do not over-mix the dough: Mix the dry and wet ingredients a little at a time until combined. If you mix too much, the pancakes may become hard and chewy.
Let the dough rest: Allowing the dough to rest for 10-15 minutes can help the ingredients to blend, and the flavors develop.
Even temperature: Ensure your pan or griddle (affiliate link) is hot before pouring the batter. This will help the pancakes brown evenly.
Cooking over medium heat: Cooking pancakes on too high a heat can cause them to burn on the outside before they are cooked on the inside. A medium heat ensures even cooking.
Do not press the pancakes: Avoid the temptation to press the pancakes with the spatula while cooking. This can cause them to lose their fluffiness and deliciousness.
Flip at the right time: Flip the pancakes when you see bubbles on the surface, and the edges start to look cooked.
Other recipes you may like:
- Homemade vegan hotcakes
- Oatmeal hotcakes in the blender
- Pancakes with corn and coconut “bacon.”
- Chocolate Hotcakes
- Apple Hotcakes
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Vegan Lemon Blueberry Panckaes
Equipment
- Mixing bowl
- Anti-adherent frying pan
Ingredients
- 1½ cup all-purpose flour
- 1½ tablespoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup vegetable milk
- ½ cup water
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1½ cup blueberries
- Zest of a lemon
Instructions
- In a large bowl, mix all the powders, check that there are no lumps or lumps.
- Add the liquids and mix.
- Add the lemon zest and blueberries.
- Mix carefully so as not to break up the berries.
- Heat a non-stick frying pan (non-stick, it is better to use ceramic than Teflon) and add a little oil or butter.
- Add the mixture with a ladle and leave until it is full of bubbles.
- Turn carefully and remove when golden brown.
- Serve with maple syrup, vegan butter, and fresh blueberries.
Notes
Pancakes will keep fresh for about 2-3 days in the refrigerator. Freezing: Place the cooled pancakes in a single layer on a baking sheet and freeze for one to two hours.
Once frozen, you can stack them and store them in congee bags.
Pancakes can last up to two months in the freezer. Reheating: To reheat the pancakes, you can use a microwave, oven, or toaster.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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