Gluten Free Blueberry Lemon Pancakes

Gluten free vegan blueberry lemon pancakes are a fluffy and delicious stack you'll want to make every weekend. Quick and easy, time tested recipe.

recipe originally published October 16, 2012

TABLE OF CONTENTS - Jump to any section:

1. 1. Why you'll love these pancakes
   2. Three ways to make this recipe
   3. Benefits of blueberries
   4. Jump to recipe: Blueberry Lemon Pancakes

Why you'll love this recipe

Pancakes and weekends go together. This blueberry lemon pancake recipe is quick and easy, so weekend breakfast or breakfast for dinner ANY day. Here is why you'll love these fluffy pancakes.

• Flavor: Mildly sweet, juicy blueberries and tart lemon are a perfect pairing.
• Texture: Fluffy and light, every time.
• Method: This is a straightforward, time tested, quick and easy one bowl recipe.

Three ways to make lemon blueberry pancakes

There are three ways to make these blueberry lemon pancakes:

• Fold the blueberries into the batter before cooking
• Add the blueberries to the pancake after pouring onto the griddle
• Blend the blueberries into the batter for a pretty purple pancake!

Benefits of blueberries in your daily diet

Blueberries are a superfood in my opinion. I aim for 2 cups of mixed berries a day, for the nutritional benefits. 

Adding blueberries to breakfast is a great way to get my daily berry. Blueberry lemon pancakes might happen more on the weekend (or breakfast for dinner!), so weekdays my breakfast berries are generally on my oatmeal or in a smoothie.

Heart healthy blueberries are rich in fiber, antioxidants, potassium, and vitamins B and C. Blueberries are also low in sugar. 

Did you make these gluten free lemon blueberry pancakes? 

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Yield: 6 pancakes

Lemon Blueberry Pancakes

Print

Pancakes so fluffy and delicious, you'll want them every weekend. Quick and easy, time tested recipe.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 cups gluten free oat flour
• 1 tablespoon gluten free baking powder
• ¼ teaspoon sea salt
• 1 cup dairy free milk
• 1 lemon, zested and juiced
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries

Instructions

1. In a large mixing bowl, whisk together the dry ingredients.
2. Stir in milk, lemon juice and zest, maple syrup, and vanilla. Mix until no lumps remain.
3. Heat a bit of oil or dairy free butter in a griddle or skillet over medium heat.
4. Pour a heaping ¼ cup of the pancake batter onto the pan and cook for 2-3 minutes on each side. Add a handful of blueberries before flipping.
5. Repeat with the remaining batter. 
6. To serve, top with your favorite toppings. 

Notes

dairy, egg, soy, and gluten free, vegan recipe

Three ways to make lemon blueberry pancakes

There are three ways to make these blueberry lemon pancakes:

• Fold the blueberries into the batter before cooking
• Add the blueberries to the pancake after pouring onto the griddle
• Blend the blueberries into the batter for a pretty purple pancake!

Topping ideas

• dairy free butter
• maple syrup
• lemon curd
• fresh blueberries
• lemon wedges
• sliced banana
• powdered sugar
• blueberry sauce 

Benefits of blueberries in your daily diet

Blueberries are a superfood in my opinion. I aim for 2 cups of mixed berries a day, for the nutritional benefits. 

Adding blueberries to breakfast is a great way to get my daily berry. Blueberry lemon pancakes might happen more on the weekend (or breakfast for dinner!), so weekdays my breakfast berries are generally on my oatmeal or in a smoothie.

Heart healthy blueberries are rich in fiber, antioxidants, potassium, and vitamins B and C. Blueberries are also low in sugar. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart Double Burner Griddle
• 
  Aluminum Free Baking Powder Gluten Free
• 
  Oat Flour Gluten Free
• 
  Pure Vanilla Extract
• 
  Dairy Free Milk
• 
  Organic Maple Syrup

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 412Total Fat: 10gUnsaturated Fat: 5gSodium: 302mgCarbohydrates: 43gFiber: 9gSugar: 9gProtein: 8g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.