Oh my Goodness, these Blueberry and Lemon Pancakes are wonderful. Since becoming Vegan it has never ceased to amaze me how easy it is to cook all the favorites without meat and dairy. There’s always a substitute. Pancakes are no exception.
These lovely little morsels were cooked and enjoyed yesterday after the first snowfall of the season. There’s something so comforting flipping pancakes in a warm cozy kitchen while watching the snow blanket the garden. I love my pancakes with knob of vegan butter on top (I use Earth’s Balance) but maple syrup is always a wonderful option – or of course you could try both which is indulgent but Heavenly.
To achieve gloriously fluffy pancakes be sure not to over beat the batter, if it’s slightly lumpy that’s ok – they’ll even out when cooking 🙂 As far as the flour is concerned, if you’re looking for a healthier option then all purpose, give White Whole Wheat Spelt a try, it’s got more fiber than all purpose but it’s not as heavy as regular whole wheat which tends to be a little on the stodgy side in pancakes.
You know the pancakes are ready to flip when you see a golden brown crust forming on the bottom and little bubbles around the edges and the top. If you prefer you could always substitute sliced apples for the blueberries and orange zest for the lemon zest for a more Fall/Wintery vibe.
Make sure your pan is nice and hot before adding the batter, have your vegan butter fully melted and foaming, thus allowing a delicious golden crust to form on the pancake. Keep an eye on them and don’t let them burn, you can always turn down the flame a little when you’ve flipped them – making sure they’re fully cooked through.Print
Blueberry and Lemon Pancakes
Delicious morning treat.
- 1 1/4 cup all purpose flour
- 2 tablespoons coconut sugar (or cane if you don’t have coconut)
- 1 heaped tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup almond milk (or your favorite non dairy milk)
- 2 tablespoons vegan butter, melted
- Zest of a lemon
- 1 teaspoon pure vanilla extract
- 1 cup blueberries (fresh or frozen)
- more butter for the pan
- a sprig of fresh mint for serving
In a large bowl mix together the flour, sugar, baking powder, cinnamon and salt.
In separate bowl whisk together the almond milk, melted butter, lemon zest and vanilla extract.
Gently add the wet ingredients into the dry, fold in – don’t overmix!
Heat a tablespoon of vegan butter in a large saute pan until foaming. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Drop some blueberries on to the top of each pancake.
Cook until bubbles appear on the edges and top of the pancake and the underside is nice and golden. Add a little more butter if the pan becomes too dry. Flip the pancakes and cook until the other side is golden and the pancake is cooked through.
Remove the pancakes to a warmed serving platter. Wipe out the pan, add more vegan butter and continue to cook the pancakes until all the batter is used up.
Serve with more blueberries, vegan butter and maple syrup.