Riri's RecipesThese vegan lemon blueberry pancakes taste like they’re from a breakfast restaurant, but you can easily make them from the comfort of your own kitchen. You’ll only need a handful of simple, pantry staple ingredients and 20 minutes. These pancakes are also topped with a homemade blueberry compote that takes just 5 minutes to make. They are so fresh, sweet, and zesty from the lemons. These pancakes taste just like summer!
I partnered with Earth’s Own to create a delicious, fresh, and indulgent breakfast recipe you can enjoy on a cozy Sunday morning, or to enjoy during the week. Earth’s Own Oat Original is so rich and creamy, and so easy to incorporate into any recipe. It also add such a perfect texture to whatever you’re making.
Ingredients you’ll need to make these vegan lemon blueberry pancakes
- Ground Flaxseed. The ground flaxseeds will be mixed with warm water to create a vegan ‘egg’. This makes the pancakes fluffy and packed with omega-3s.
- Applesauce. I love using applesauce as an oil replacement, especially in pancakes because it adds extra natural sweetness to the batter.
- Earth’s Own Oat Original. Earth’s Own is Canada’s best tasting oat, so you know I had to include this oat m*lk in my pancakes!
- White Granulated Sugar. Adding just a touch of sugar to pancakes helps make them extra fluffy when you cook them!
- All-Purpose Flour. Make sure to use the spoon-and-level method when measuring your flour so that you don’t pack in too much in your measuring cup! This helps make them super fluffy.
- Baking Powder + Baking Soda. The iconic duo to make anything you make fluffy and soft.
- Lemon Zest. I only use the lemon zest and not the juice, I find it adds the perfect hint of lemon to these pancakes.
- Blueberries. You can add fresh or frozen, I prefer fresh since it does not change the colour of the batter too much.
- For the blueberry compote. You can get fancy and make a blueberry compote for these pancakes, you’ll need fresh blueberries, maple syrup, water, lemon juice, and cornstarch.
Tips on making the best lemon blueberry pancakes
- Don’t overmix your batter. Make sure you mix in the dry ingredients until just combined. Seeing some clumps in your batter is totally fine, it actually means the pancakes will become fluffier when you cook them!
- Let the pancake batter sit for 5 minutes before you start cooking your pancakes. I noticed when I let the batter rest in the mixing bowl before I start cooking them, they get even fluffier!
- Continuously mix the blueberry compote. As it comes to a boil and the blueberries begin to burst, stir frequently. You want to make sure you get to a jam-like consistency, then you can remove it from the heat.
How to store and reheat your lemon blueberry pancakes
Place your pancakes in an airtight container and store in the fridge for up to one week. You can also freeze them for about 2-3 weeks. To reheat, you can put them in the microwave for about 40 seconds, or in the toaster to make them nice and crispy on the outside and soft on the inside!
Craving more?
- Looking for more easy breakfast ideas? My Easy Vegan Overnight Oats can be prepped the day before and can stay in the fridge for up to one week! Simply reheat and enjoy.
- Trying to hit your protein goals from the morning is a breeze if you make my High Protein Strawberry Smoothie. It takes 5 minutes to come together and is packed with over 20 grams of plant-based protein!
- My Vegan Breakfast Bagel is another indulgent, high-protein breakfast you will be craving on repeat! It’s simple to make, and perfect for all the savoury breakfast lovers.
Vegan Lemon Blueberry Pancakes
These vegan lemon blueberry pancakes taste like they're from a breakfast restaurant, but you can easily make them from the comfort of your own kitchen. You'll only need a handful of simple ingredients and 20 minutes. These pancakes are topped with a homemade blueberry compote that takes just 5 minutes to make. They are fresh, sweet, and zesty from the lemon.
Ingredients
For the Pancakes
- 2 tbsp ground flaxseeds (2 tbsp ground flaxseeds + 6 tbsp warm water)
- 1/4 cup applesauce
- 2 cups Earth's Own Oat Original original unsweetened, or any other milk of your choice
- 2 tbsp white granulated sugar
- 2 1/4 cups all-purpose flour spoon-and-level method
- 2 tsp baking powder
- 1 tsp baking soda
- Zest of 1 lemon
- 1 cup fresh blueberries (can use frozen)
For the Blueberry Compote
- 1/2 cup fresh blueberries (can use frozen)
- 1 tbsp maple syrup
- 1 tsp water
- 1 tsp lemon juice
- 1 tsp cornstarch
Instructions
For the Pancakes
- To a small bowl, create your flax egg by mixing together ground flaxseeds and warm water. Let it set for 5 minutes.
- To a larger bowl, combine flax eggs, applesauce, oat milk, and sugar and whisk until combined.
- Add all-purpose flour, baking powder, baking soda, and the zest of 1 lemon and whisk until just combined. Batter should be slightly clumpy. Fold in blueberries and mix together gently with a spatula.
- Heat up a pan on low-medium heat and cook your pancakes, about 1-2 minutes on each side or until the edges are golden brown.
For the blueberry compote
- Add all ingredients to a small pot and let simmer on medium-high heat, stirring often to ensure blueberries burst and have a jam-like consistency. Once it comes to a boil, reduce heat to low-medium, and let simmer for a total of 5-10 minutes. Set aside.
- Assemble pancakes and top with the homemade blueberry compote.
Notes
Place your pancakes in an airtight container and store in the fridge for up to one week. You can also freeze them for about 2-3 weeks. To reheat, you can put them in the microwave for about 40 seconds, or in the toaster to make them nice and crispy on the outside and soft on the inside!
**Disclosure: This post is sponsored by Earth’s Own. As always, all opinions are my own.**