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.

 

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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.
Lemon Blueberry Pancakes
Course Breakfast
Cuisine Vegetarian
Servings
servings
Ingredients
Course Breakfast
Cuisine Vegetarian
Servings
servings
Ingredients
Lemon Blueberry Pancakes
Instructions
  1. 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
  2. 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.
  3. Serve immediately with maple syrup and fresh blueberries
Recipe 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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