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!
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!
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.
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!
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.
- 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
- 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
- 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!