Lemon Blueberry Pancakes
This bright fluffy stack of lemon blueberry pancakes is delicious! You only need 8 ingredients and one bowl! Everyone will love them!
Ingredients
Lemon Blueberry Pancakes
- 1 ½ cup unsweetened almond or oat milk regular milk will also work
- ½ cup lemon juice
- ½ cup sugar or purecane sugar substitute
- 2 tablespoon melted regular or vegan butter
- 2 teaspoon baking powder
- 1 teaspoon vanilla
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup fresh or frozen blueberries
Instructions
Lemon Blueberry Pancakes
- Mix the oat or almond milk, lemon juice, sugar, melted vegan butter, baking powder, and vanilla together. Add the all purpose flour and mix until a smooth batter forms.
- Bring a skillet to medium low heat. Spray it with non stick spray or use vegan butter or oil to grease the pan. Spoon in 2-3 tablespoons of batter per pancake. Sprinkle about a tablespoon of blueberries onto the top of each pancake. Alternatively, you may fold the berries directly into the batter.
- Cook until all of the pancakes are golden on each side. You should have 16-18 pancakes.
Nutrition
Serving: 1pancakeCalories: 156kcalCarbohydrates: 31gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 152mgPotassium: 25mgFiber: 3gSugar: 13gVitamin A: 9IUVitamin C: 6mgCalcium: 110mgIron: 1mg
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