Vegan Lemon Blueberry Pancakes
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!
Servings: 6 pancakes
Calories: 244kcal
Ingredients
- 1 lemon
- 1 ½ cups dairy free milk
- 1 ½ cups flour *see post for gluten free option
- 1 ½ tablespoon baking powder
- 3 tablespoon sugar
- 1 pinch salt
- 3 tablespoon coconut oil, melted
- 1 ¼ cups blueberries
- vegan butter or more coconut oil, for cooking
For the Lemon Drizzle, Optional
- ¼ cup vegan butter, melted
- juice of 2 large lemons
- 2 cups powdered sugar
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 ¼ to ½ 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.
For the Lemon Drizzle
- Whisk together the fresh squeezed lemon juice and vegan butter.
- Whisk in ½ cup of powdered sugar at a time until desired consistency.
Notes
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1g | Calories: 244kcal | Carbohydrates: 38g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Sodium: 40mg | Potassium: 443mg | Fiber: 2g | Sugar: 11g | Vitamin A: 249IU | Vitamin C: 9mg | Calcium: 219mg | Iron: 2mg