• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweeter Than Oats

  • Home
  • Start Here
  • Recipes
  • FAQ
  • Subscribe
  • Get in Touch
  • Build your Plant-Based Pantry
menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
×

Home » Recipes » All the Vegan Breakfast Recipes

published: Aug 9, 2022 · modified: Aug 9, 2022 by Freya · This post may contain affiliate links ·

Easy Homemade Vegan Lemon, Blueberry and Chia Pancakes - delicious, quick and no added sugar

Share this Recipe!

1 shares
Blueberry Pancake Stacks

Vegan Blueberry and Lemon Pancakes - like regular eggless pancakes but make them supercharged with fresh blueberries, lemon zest and chia seeds! Easy to make and sooooo easy to eat!

A stack of blueberry pancakes
🡣 JUMP to RECIPE PIN the RECIPE
Jump to:
  • Why is this such a great recipe?
  • Ingredients
  • Method
  • Try my other delicious vegan recipes
  • 📋 Recipe

Weekday breakfasts for me look boring: oatmeal (although I love oatmeal), or a yogurt and fruit. But then I have awesome waffles or pancakes to get excited about at the weekend!

If you love this pancake recipe, you might also enjoy my luxurious tiramisu pancakes, my classic vegan pancakes or my delicious, perfect waffle recipe, all eggless and dairy free!

It has taken me a while to get the hang of making homemade vegan dairy free pancakes, and I have had a few disasters, but I think practice makes perfect, and this recipe might just be my best one yet.

BLueberry Muffin stack

Why is this such a great recipe?

These pancakes are quick and easy to make, they rise beautifully, giving you a delicious fluffy pancake and they're full of bursting blueberries and tangy lemon zest. What's more, these contain no added sugar!

Ingredients

Vegan Blueberry and Lemon Pancakes

Because vegan pancakes don't contain egg, these need a little extra help with getting a fluffy rise.

  • To facilitate that lift, I use self-raising flour, baking powder and chia seeds. The chia seeds seem to work more effectively than ground flaxseed, and add a delicious crunch to the pancakes. I think it resembles egg white, and helps to bind the ingredients without making them claggy. You could use a flaxseed egg if you prefer (1 tablespoon ground flax, whisked with 3 tablespoon water).
  • Plant based milk. I used almond milk, but you could also use soya milk, oat meal, coconut milk or hazelnut milk. Whichever you prefer!
  • Plant based yogurt. I like to use plain Greek style as it's thick and creamy.
  • Blueberries. You could also use raspberries or chopped strawberries.
  • Lemon juice and lemon zest. Adds a deliciously fresh flavor.
  • Coconut oil, melted
  • Vanilla Extract.

Method

Pancake Prep Grid
  • Firstly whisk your chia seeds with water. Place to one side whilst you prep everything else. They won't take long to start their gelatinous shenanigans.
  • In a large jug, whisk together the yogurt, milk, vanilla extract, lemon juice and melted coconut oil. Don't worry if the lemon juice makes the mixture split a little.
  • In a large mixing bowl, whisk together the flour, baking powder, salt and lemon zest.
  • Now whisk the chia seed mixture into the wet ingredients, and pour this all into the dry ingredients. Whisk well, then fold in the blueberries.
  • You can cover this and refrigerate overnight if you like, or make the pancakes straight away, using your favorite method. I heat oil in a skillet until it's really quite hot, then drop in spoonfuls of the batter, flipping once lots of bubbles start to appear on the surface.
  • Pancakes should take no longer than a couple of minutes per side and, size dependent, you should be able to fit 3-4 into your pan.
  • I love to use my Ninja Foodi Zerostick Frying Pan (shameless affiliate link) for vegan pancakes as you don't need to use as much oil.

Try my other delicious vegan recipes

  • Easy Chia Pudding
  • Lemon and Poppyseed Muffins
  • Tofu Scramble
  • Breakfast Muffins
  • Apple Pie Oatmeal

📋 Recipe

A stack of blueberry pancakes
PRINT
5 from 35 votes

Vegan Blueberry, Lemon and Chia Pancakes

YIELD 4 people
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Simple and quick pancake recipe, thickened with chia seeds instead of egg, and flavored with lemon zest and blueberries. No added sugar make these super healthy!

Equipment

  • 1 Frying pan or skillet
  • 1 Pancake Flipper

Ingredients

  • 2 cups Self Raising Flour
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 2 teaspoon Vanilla Extract
  • 1 tablespoon Chia Seeds whisked up with 3 tablespoon water
  • 1 cup Yogurt plain, vegan
  • 2½ cups Milk plant-based, of your choice
  • 1 Lemon juice and zest
  • 2 tablespoon Coconut Oil melted
  • 1 cup Blueberries

Instructions

  • In a small bowl, whisk up the chia seeds with water, and leave to plump up whilst you prep the other ingredients
  • In a large mixing bowl, whisk together the flour, baking powder, lemon zest and salt
  • In a large mixing jug, whisk together the milk, yogurt, coconut oil, vanilla extract, lemon juice and mixed up chia seeds.
  • Make a well in the middle of the flour, then pour in the wet ingredients. Mix well, then fold in the blueberries.
  • If you like, you can cover the bowl with clingfilm and refrigerate until you need the mixture.
  • To cook the pancakes, heat some oil (I use coconut) in a skillet or frying pan, until a little pancake batter starts to sizzle and then drop in spoonfuls of the mixture.
  • Once the mixture starts to show bubbles and look dry on the top, it's ready to flip. This usually takes a minute or two, depending on how much batter you use per pancake.
  • Cook for another couple of minutes on the other side, then remove to a plate and serve!
RECIPE BY Freya

Nutrition

Calories: 463kcal | Carbohydrates: 65g | Protein: 16g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 592mg | Potassium: 468mg | Fiber: 4g | Sugar: 15g | Vitamin A: 336IU | Vitamin C: 18mg | Calcium: 417mg | Iron: 1mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

More Breakfast

  • How to Make Easy and Simple Vegan Pancakes for Pancake Day (egg-free, dairy-free pancake recipe)
  • Easy Vegan Hot Buttered Donut Cheerios
  • Vegan Cinnamon Rolls - Like Cinnabon but Better (easy step by step instructions!)
  • Elizabeth David's Barley Bread Recipe

Reader Interactions

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Did You Enjoy This Recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Social

Latest

  • How to Make Easy and Simple Vegan Pancakes for Pancake Day (egg-free, dairy-free pancake recipe)
  • Easy No-Bake Vegan Cheerio Peanut Treats
  • Comforting and Cosy Vegan Apple Crumble
  • Easy Vegan Gnocchi with Sausage, Garlic and Broccoli
  • Easy Vegan Hot Buttered Donut Cheerios

Popular

  • How to Make Vegan Rock Cakes
  • How to Make Vegan Keto Chocolate Truffles
  • Roast Sweet Potato with Marmalade Dressing Salad Recipe
  • The Best Vegan Chocolate Chip Cookie Recipe - chewy, chocolatey and perfect!

Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

More about me →

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact Me
  • FAQ

Sweeter than Oats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program.

Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sweeter than Oats with appropriate and specific linking to the original content.

Copyright © 2022 Freya Erickson Plant-Based Recipes with ❤️