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Lemon Blueberry Pancakes

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Lemon Blueberry Pancakes

Zissy Lewin
Lemon Blueberry Pancakes

Blueberries are the darling of the fruit world – packed with good for you nutrients and low in calories and sugar. Their sweet-sour flavour pairs perfectly with lemon to create a delicious stack of breakfast pancakes.

If you’re dairy free, use a plant/nut based milk instead.

 

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Lemon Blueberry pancakes are light, bright and the perfect way to start a relaxed morning. This recipe is Dairy, but can be made dairy free by switching out the milk for a plant based milk.
Course Breakfast
Cuisine Vegetarian
Servings 4 servings

Ingredients
  

  • 3/4 cup all purpose flour
  • 3/4 cup oat flour
  • 1 tsp baking powder
  • 2 tbsp sugar
  • zest of 1 lemon
  • 1/2 tsp Salt
  • 1 large egg
  • 2 tbsp coconut oil melted
  • 1 cup milk use plant/nut milk for a dairy free pancake
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 1 cup fresh or frozen blueberries
  • oil for frying
  • Maple syrup & berries for serving optional

Instructions
 

  • Combine flours, baking powder, sugar, lemon zest and salt in a medium bowl. Add in eggs, oil, milk, vanilla and lemon juice. Mix well to form a smooth batter. Fold in blueberries
  • Heat 1 teaspoon of oil in a large frying pan and pour ¼ cup of the batter into the warm pan. Cook on low heat for 2-3 minutes until the bottom is slightly brown and bubbles start forming on the surface of the pancake. Flip over for another minute or two until slightly browned.
  • Serve immediately with maple syrup and fresh blueberries

Notes

  1. Make your own oat flour by blending oats until they're finely ground
  2. Make the recipe dairy free by using a plant/nut milk
  3. If you don't have blueberries you can use blackberries.

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