Healthy vegan blueberry pancakes with a burst of refreshing lemon! These soft and fluffy pancakes are naturally sweetened, oil-free, made with oat flour, and full of beautiful blueberries.
We've been enjoying these Oat Flour Pancakes so much, I figured a new flavor was in order. And as I mentioned in that post, Mark is a huge fan of pancakes! So when his birthday rolled around this month, that's exactly what he requested for breakfast. He wanted berries, while I wanted to sneak in some lemon. So blueberry-lemon pancakes it was!
These are also oil-free, maple-sweetened, and made with lite coconut milk. It gives them a moist, tender texture without using oil.
Ingredients
These vegan blueberry pancakes are not only healthy, they're a breeze to make. Here's what you'll need:
- 2 cups oat flour - I go through A LOT of oat flour, so lately I've been using this one by Anthony's to make life easier. But you can also make your own oat flour by blending rolled oats until fine. Be sure to use certified gluten-free oats if needed.
- ½ teaspoon fine sea salt
- 3 ½ teaspoons baking powder (not soda!)
- 1 ⅓ cups light/lite canned coconut milk - I don't recommend substituting other non-dairy milks for this recipe; the specific fat/liquid content of light coconut milk works best as this recipe is written.
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 1 packed teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 ⅓ cups blueberries - fresh berries work best, but frozen and thawed are also fine. Just be sure to drain away excess juice from the thawed berries (even still, you'll have some blue marbling in your pancakes).
How To Make the Pancakes Plus Some Tips
If you're somewhat new to making pancakes, there can be a bit of a learning curve to getting them just right. But once you dial in the heat for your pan or griddle and make a couple of pancakes, you're golden! Ha, pun intended.
Making pancakes is as easy as:
- Mix the dry ingredients in one bowl.
- Mix the wet ingredients in another bowl. Combine the two.
- Fully preheat the pan or griddle.
- Stir in the lemon juice and blueberries.
- Measure about ⅓ cup batter per pancake.
- When the edges appear slightly set and you see bubbles across the top of the pancake, it's time to flip!
I like to start out with just one or two test pancakes. Then you can adjust the heat slightly based on how the first ones cook. But also try not to constantly change the heat throughout the cooking process. Dial it in, and keep it there.
If the heat is too high, the outside of the pancakes will brown before the middles are done. If the heat is too low, it will be difficult to get a lovely golden exterior without overcooking the pancakes.
FAQs
So far I've only tested these with oat flour, so I can't say for sure whether a straight swap with other flours will work. Generally, pancakes are pretty forgiving, but when dealing with recipes that contain so few ingredients it's always best to follow the recipe as closely as possible.
Lite/light coconut milk has a unique amount of fat and liquid, so substituting other milks can get a little tricky. If you don't have lite coconut milk, I would reference another recipe that uses the milk you have on hand.
Absolutely! Feel free to omit the lemon and lemon juice.
These pancakes will keep in the fridge for up to 5 days. Reheat them in a skillet, in the oven on a baking sheet, or very briefly in the microwave.
More vegan breakfast recipes:
Vegan Bacon Pancakes
Strawberry-Banana Oatmeal Bars
Oat Flour Banana Bread
Easy Apple Pie Overnight Oats
Maple Vegan Breakfast Sausage
The BEST Crunchy Oil-Free Granola
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Vegan Lemon Blueberry Pancakes
Ingredients
- 2 cups fine oat flour Store-bought or make your own by blending rolled oats until very fine. See Notes.
- ½ teaspoon fine sea salt
- 3 ½ teaspoons baking powder
- 1 ⅓ cups canned lite coconut milk Shake can well before opening.
- ¼ cup maple syrup, plus more for serving
- 1 packed teaspoon lemon zest
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 ⅓ cups fresh blueberries, plus more for serving See Notes about using frozen berries.
Instructions
- In a mixing bowl whisk together the oat flour, salt, and baking powder. In a small bowl combine the coconut milk, maple syrup, lemon zest, and vanilla (don't add the lemon juice or blueberries yet).
- The maple syrup is heavy and will sink to the bottom. Stir the mixture very well then immediately pour into the dry ingredients. Stir just until there's no visible dry flour. Preheat a large non-stick skillet or an electric griddle over medium-low heat, and let the batter rest while pre-heating.
- Once the cooking surface is hot enough that a drop of water sizzles, add the lemon juice and blueberries to the batter, and stir to combine. Pour ⅓ cup of batter per pancake onto the pan/griddle. You may need to adjust the heat slightly during cooking to get it just right. Flip pancakes when bubbles appear across the top, the edges are slightly "set," and the undersides are golden. Cook for another 90 seconds to 2 minutes or until cooked through and golden on both sides.
- Serve warm with maple syrup and any other toppings you enjoy, such as vegan yogurt and butter, berries, and nuts or seeds.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
Missy
This was sooo good! I had a cpl extra, so I stored them in the fridge. Re-heated them, and they tasted even better than I had remembered. Will definitely be making a dbl batch next time. Thank you for this recipe!