Blueberry-Lemon Pancakes
Prep time
Cook time
Total time
Blueberry-Lemon Pancakes Makes 8-9 pancakes
Recipe type: Breakfast, Brunch
Cuisine: Vegan
Serves: Makes 8-9 pancakes
  • 1 cup + 2 tablespoons almond milk, or alternative non-dairy milk
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons sugar
  • 1 tablespoon coconut oil, melted, plus extra for greasing
  • ½ teaspoon kosher salt
  • 1 teaspoon finely grated lemon zest, from one lemon
  • 1¼ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1¼ cups blueberries, fresh or frozen
  • Maple syrup for serving
  1. In a measuring cup or small bowl, mix the almond milk and lemon juice and set aside to thicken.
  2. In a large bowl whisk together the flour, baking powder, kosher salt, and lemon zest. Create a well in the center of the dry ingredients and add the almond milk mixture, sugar, and coconut oil. Whisk until combined with a few lumps remaining.
  3. Using a silicone spatula or wooden spoon fold in the blueberries. Set batter aside to rest for 10-15 minutes.
  4. While the batter is resting heat a large non-stick griddle over medium heat, and oil lightly with additional coconut oil.
  5. Ladle ⅓ cup of the batter onto the griddle being careful not to over crowd the pan. Using an ice cream scoop to ladle the batter will ensure all your pancakes are the same size.
  6. Cook the pancakes until the edges have begun to set/dry, and bubbles are visible and beginning to burst on the surface of the pancakes. The under side should be golden brown 3-5 minutes. Flip the pancakes and continue to cook for an additional 1-2 minutes, until the bottom is golden brown.
  7. Repeat with remaining batter keeping the pancakes warm in an oven set to 190°F.
  8. Serve with warm with maple syrup.
Nutrition Information
Serving size: per pancake Calories: 102 Fat: 2.1 Carbohydrates: 19 Fiber: 1 Protein: 2.1
Recipe by David D at