I know they’re a tad bit green, but these lemon blueberry pancakes are to die for! Apparently yellow (lemon) + blue (blueberries) really does equal green! These fluffy pancakes are naturally gluten free, dairy free and refined sugar free! You can also make them vegan and sugar free, simply see recipe notes below the recipe. Enjoy!
Ingredients:
1 1/4 cups oat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup plant based milk
Juice and zest of 1 large lemon
2 TBS maple syrup
2 eggs
Directions:
Mix together your dry ingredients in a large bowl.
In a separate bowl, whisk together your wet ingredients until smooth.
Add your wet ingredients to your dry ingredients, whisking until smooth.
Fold in 1 cup fresh/frozen blueberries (this will turn your batter green!).
Heat your skillet/griddle to medium-low heat and season with oil.
Cook pancakes for a couple minutes on each side.
Once pancakes are cooked, drizzle with lemon infused maple syrup and homemade blueberry sauce!
Lemon Infused Maple Syrup
Add a touch of lemon juice to your maple syrup for a delicious lemon kick!
Homemade Blueberry Sauce
Blend 1 cup fresh/frozen blueberries in a small blender with 1/4 cup water and drizzle over pancake stack! Heat sauce before drizzling.
Recipe Notes
use sugar free maple syrup to keep this recipe sugar free
use 2 flax/chia eggs to keep the recipe vegan
use store bought or homemade oat flour
I used Willa’s organic oat milk for this recipe (use code 20RUTHANNE for 20% off!)
Who else is a big lemon blueberry fan? If you are, you’ve got to try these!