Blueberry Lemon Pancakes
Our Blueberry Lemon Pancakes are fluffy and filling! They are good for you because they have no oil, no white sugar, whole grains and fruit packed with antioxidants. They come together quickly and they are not just for breakfast. In fact, we rarely have pancakes in the morning. When we eat pancakes, it is usually for dinner or a late night snack.
Of course, we love the colors of these pancakes (maize and blue)! We also enjoy the sweet and sour flavors. You’ll notice that part of this recipe involves mixing fresh lemon juice with real maple syrup. What a mouthwatering combination! The lemon juice thins out the syrup which helps it spread smoothly over the pancakes and allows it to go farther. We have found we use less syrup this way, but get more flavor.
The types of flour and milk you use in this recipe will make a difference. Our favorite choices are whole wheat pastry flour and vanilla unsweetened almond milk. We have tested the recipe using whole wheat flour, white whole wheat flour, and whole wheat graham flour with success, but whole wheat pastry flour provides light, fluffy pancakes which lets the lemon flavors shine through the best. As for the plant milk, if you and yours enjoy sweetness, use a sweetened vanilla milk. We have tested the recipe with plain, vanilla and sweetened milks and they all have turned out fine. Rice milk makes thinner pancakes while cashew milk creates the thickest. In all cases we used one cup of milk and the cakes were great. If you prefer thin pancakes, add a bit more plant milk.
When it comes to lemons, use Meyer lemons if you have the chance. They are a bit sweeter and more flavorful than regular lemons. They almost taste like a cross between a lemon and a tangerine (again, mouthwatering!). No problem if you can’t find Meyer lemons–any lemons will do!
Finding a quality, nonstick griddle is extremely helpful for pancakes, etc. We have a Cuisinart hard anodized griddle that cost about $30.00. It works great! We can make these pancakes on it without using a drop or spray of any oil. The pancakes do not stick at all and cook up to a beautiful golden brown color.
We hope you love this recipe as much as we do. Enjoy these Blueberry Lemon Pancakes anytime time of day!
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| Servings | Prep Time |
| 2people | 7minutes |
| Cook Time |
| 10minutes |
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Blueberry Lemon Pancakes
Fluffy pancakes packed with tons of flavor!
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- zest from 1 lemon
- 1/4 cup plus 1 tablespoon real maple syrup1/4 cup is for serving, 1 tbsp goes in batter
- 2tablespoons lemon juice, divided1 tbsp is for serving in syrup mix, 1 tbsp goes in batter
- 1cup plant milkwe use unsweetened, vanilla almond milk
- 1cup whole wheat pastry flour
- 2teaspoons baking powder
- dash salt
- 3/4cup blueberriesfresh or frozen
- Zest one lemon using a grater or microplane, turning the lemon as you go to only remove the yellow part of the peel. If you do not have a grater or microplane, you can use a vegetable peeler or knife.
- Cut that lemon in half and squeeze out 2 tablespoons of lemon juice. (If your lemon is too dry to give you 2 tablespoons of juice, you will have to use an additional lemon).
- In a liquid measuring cup mix together 1/4 cup real maple syrup and 1 tablespoon lemon juice. Set aside for serving.
- Preheat nonstick griddle by placing over low heat.
- Pour one cup of plant milk into small bowl. Add 1 tablespoon of lemon juice and 1 tablespoon maple syrup and stir well. Let sit.
- In a lage bowl, add flour, baking powder, salt and lemon zest. Stir with whisk to mix well.
- Stir milk mixture into dry mixture gently with a rubber spatula, until just combined. For tender pancakes, do not over mix.
- Gently fold in blueberries.
- Turn up griddle heat to medium high.
- Pour about 1/2 cup of batter onto griddle for each pancake.
- You can flip the pancakes when bubbles start to form in the middle and the cooked side looks light golden brown.
- After flipping, cook for about 2 more minutes or until that side is also golden brown.
- Serve with your maple syrup & lemon juice mix. Enjoy!
We usually mix the maple syrup and lemon juice in a coffee creamer or liquid measuring cup. This makes it easy to pour out over your stack of pancakes when it is time to eat.
Recipe from ChickpeaandBean.com
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