Lemon & Blueberry Pancakes

Light, fluffy and zingy pancakes that can be dressed up or down with a variety of toppings, depending on the occasion. We enjoy them with a drizzle of maple syrup, a dollop of vegan yoghurt and a sprinkling of blueberries.

Serving size is 2 pancakes per person.

Photograph by Niki Webster

Quick meal
Low fat, low sugar
Kids recipe

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Preparation time

5 min

Cook time

10 min

Total time

15

Meal

  • vegan-desserts
  • breakfasts

Servings

4

Kcal

355

Carbs

61 g

Protein

7 g

Fat

7 g

* Nutritional information per serving.

Ingredients

  • 60g/½ cup plain flour
  • 60g/½ cup wholemeal flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 250ml/1 cup unsweetened plant milk
  • 1 tbsp syrup (eg maple or agave)
  • 1 tsp vanilla extract
  • Zest of 1 lemon, finely grated or finely chopped
  • 100g/½ cup blueberries

Instructions

  1. Place the flours, baking powder and salt into a large mixing bowl and thoroughly combine.
  2. Stir through the plant milk, lemon zest and syrup.
  3. Add the blueberries and gently stir through.
  4. Using a non-stick frying pan and on a medium heat, warm up a little oil or vegan butter, making sure it covers the bottom of the pan.
  5. Add about a ⅓ cup of batter per pancake to make sure they’re the same size and then heat on each side for a couple of minutes or until fluffy and golden.
  6. Serve with extra blueberries, syrup and a drizzle of lemon juice if you fancy.

Other pancake topping ideas (use basic batter, leaving out the vanilla extract, lemon zest and blueberries, then add some of the following):

Sweet serving suggestions: caramelised apple, chocolate chips, fresh berries, lemon juice, maple syrup, nut butter, sliced banana, sugar, vegan chocolate spread, vegan ice cream, vegan yoghurt

Savoury serving suggestions: avocado, fried cherry tomatoes, fried potatoes, garlic mushrooms, scrambled tofu, vegan cheese, vegan ham, vegan lardons or vegan bacon, vegan mayonnaise, vegan tuna, wilted spinach

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