These absolutely delicious vegan lemon blueberry pancakes need just 8 ingredients! Perfect for summer brunch or year round. Can be gluten free and Top 8 allergy friendly!
Can pancakes be a love language? If so, my love language is summer time vegan lemon blueberry pancakes.
In all seriousness, I consider lemons and blueberries quintessential summer staples. And when you combine them, a love child is born. There isn’t really a time that you will walk into our house during the summer and both of these items not be in our home. And I love creating recipes with them.
Crazily enough, we realized that we haven’t put up any lemon and blueberry combination recipes on our site yet. While we know we are still a new site, we knew that we had to fix this once we realized.
Thus, you are now getting one of our favorite recipes. Completely dairy free lemon blueberry pancakes. We have been making this recipe for a long time. Long before we actually went vegan and luckily, it was really easy to switch over.
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What ingredients do I need to make dairy free lemon blueberry pancakes?
You need just 8 ingredients for these absolutely delicious vegan pancakes. The ingredients that you need are:
- lemons
- dairy free milk of choice
- flour
- baking powder
- sugar
- salt
- coconut oil
- blueberries
See below for information regarding top 8 allergens.
How do you make vegan lemon blueberry pancakes?
To start making these vegan lemon blueberry pancakes, you are going to zest your lemon. Then, set that aside.
In a bowl or cup, you are going to mix your lemon juice with your dairy free milk and let that sit for 10 minutes. When you allow an acid to sit with a milk, it makes a pseudo-buttermilk. The same is true for dairy free milks as well. Letting the mixture sit, allows it to curdle, just like true buttermilk.
In a large bowl, you are going to add your lemon zest, flour, baking powder, sugar and salt. Whisk together.
Then, add in your melted coconut oil, and the buttermilk once ready. Whisk again, but careful not to over mix. Finally, fold in your blueberries.
Once you have your batter mixed, you are going to allow it to sit for 5 minutes.
Over medium low heat, add some dairy free butter or coconut oil to a skillet and mix around to coat the bottom. Add in 1/4 to 1/2 cup of mixture and let cook for 2-3 minutes or until golden brown on the bottom. Flip and let cook for 1-2 more minutes.
Repeat with remaining batter.
Can I make these Top 8 Allergen Free Lemon Blueberry pancakes?
Absolutely! These are actually easy to make Top 8 Allergen friendly and we are so excited about that.
A few things need to happen. Your dairy free milk and butter need to be Top 8 free. For milk, you can use any safe milk, but if you want it completely Top 8 free go with an oat milk or flax milk.
For the dairy free butter, you are looking for a soy free alternative and for that we love Earth Balance soy free. It comes in a red tub.
There’s also some coconut oil called for in the recipe. You can just use the same amount of the butter we discussed above.
And finally, we have the flour. You can sub for gluten free flour. We have tried and found that King Arthur Measure for Measure works the best. Give it a try.
Can I prep these vegan Lemon Blueberry Pancakes ahead of time?
You sure can! You can make these completely and then either store in the refrigerator if you are going to eat within 5-7 days.
Or, you can let them cool completely and freeze them in a single layer on a baking sheet lined with parchment paper. Once from, you can pop them off and into an air tight freezer container.
What are other vegan breakfast ideas I should make?
Once you fall in love with these pancakes as much as we have, you may be looking for even more delicious, vegan breakfast ideas. Look no further. Some other great ideas you may want to consider are:
- Vegan Cinnamon Rolls
- Glazed Vegan Donuts
- Vegan Carrot Cake Pancakes
- Vegan Banana Pancakes
- Delicious Vegan Banana Bread
- Vegan French Toast
You can check out even more vegan breakfast ideas on our site.
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Vegan Lemon Blueberry Pancakes
Ingredients
- 1 lemon
- 1 1/2 cups dairy free milk
- 1 1/2 cups flour *see post for gluten free option
- 1 1/2 tbsp baking powder
- 3 tbsp sugar
- 1 pinch salt
- 3 tbsp coconut oil, melted
- 1 1/4 cups blueberries
- vegan butter or more coconut oil, for cooking
Instructions
- Zest lemon. Then, set aside.
- In a bowl or cup, juice lemon and add in dairy free milk. Let sit for 10 minutes. *This makes a dairy free buttermilk.
- In a large bowl, add lemon zest, flour, baking powder, sugar and salt. Whisk together.
- Add in melted coconut oil, and the buttermilk once ready. Whisk again, but careful not to over mix.
- Finally, fold in your blueberries.
- Once batter is mixed, allow it to sit for 5 minutes.
- Over medium low heat, add some dairy free butter or coconut oil to a skillet and mix around to coat the bottom.
- Add in 1/4 to 1/2 cup of mixture and let cook for 2-3 minutes or until golden brown on the bottom.
- Flip and let cook for 1-2 more minutes.
- Repeat with remaining batter.
Notes
Nutrition
Did you make this recipe? Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!
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