Vegan Lemon Blueberry Oat Pancakes

Lemon Blueberry Oat Pancakes: A Delicious Vegan Breakfast

If you’re looking for a tasty, nourishing, and easy-to-make breakfast, these Lemon Blueberry Oat Pancakes are just what you need! Made with wholesome ingredients like oats, blueberries, and fresh lemon zest, these pancakes are dairy-free, vegan, and gluten-free, making them perfect for almost any dietary need. Whether you’re making breakfast for yourself or the whole family, these fluffy pancakes are a hit that will have everyone coming back for seconds.

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More Delicious Breakfast Recipes to Try

If you’re looking to switch things up for breakfast, be sure to try some of my other delicious recipes! Indulge in the decadent Stuffed French Toast, perfectly crispy on the outside and filled with creamy goodness. For a savory option, try my flavorful Egg Bites, packed with protein and perfect for meal prep. And for a lighter, nutritious start to your day, enjoy a bowl of Pistachio Chia Seed Pudding—a creamy, crunchy treat that’s full of healthy fats and fiber. Each of these recipes is a tasty way to kick off your morning!

Why You’ll Love This Recipe

• Vegan & Dairy-Free: No dairy, no problem! These pancakes are made with plant-based milk and a flax egg, making them completely vegan and dairy-free. They’re perfect for anyone avoiding animal products or dairy.
• Gluten-Free Option: You can easily make these pancakes gluten-free by swapping in oat flour or a gluten-free flour blend. They’re a great option for those with gluten sensitivities or celiac disease.
• Packed with Flavor: Fresh blueberries and lemon zest bring a burst of bright, fresh flavor that makes every bite special. The natural sweetness of the blueberries paired with the tangy lemon makes these pancakes an irresistible treat.
• Nourishing Ingredients: These pancakes are packed with oats, which are high in fiber and help you feel full longer. The use of plant-based butter and dairy-free milk ensures they’re a lighter yet satisfying breakfast.
• Quick & Easy: This recipe comes together in no time, making it perfect for busy mornings. No complicated steps—just simple ingredients for a quick, delicious meal.

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How the Recipe Comes Together

1. Prepare the Flax Egg: Begin by preparing the flax seed egg. Simply mix 1 tablespoon of ground flax seeds with 3 tablespoons of water, and let it sit for 5-10 minutes to thicken. This acts as the binding agent in the pancakes, making them just as fluffy as eggs would.
2. Make the Oat Milk Mixture: In a large mixing bowl, combine plant-based milk (such as almond, oat, or coconut milk) with lemon juice. Stir and let it sit for a few minutes. This will help the mixture thicken slightly and curdle, mimicking buttermilk, which creates a deliciously fluffy texture.
3. Combine Wet Ingredients and Oats: Add the melted plant-based butter, flax egg, lemon zest, and lemon juice to the oat milk mixture. Stir until everything is well combined. Then, gently mix in the oats. Let this sit for about 10-15 minutes to allow the oats to absorb the liquid and soften.
4. Mix Dry Ingredients: In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, sugar, and salt. These ingredients will give the pancakes structure and a light rise.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet oat mixture, stirring until just combined. Be careful not to overmix; you want to keep the batter light and fluffy.
6. Fold in Blueberries: Gently fold in the blueberries, being careful not to break them up too much.
7. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with plant-based butter or coconut oil. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes on one side until bubbles start to form, then flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve & Enjoy: Serve the pancakes hot with your favorite toppings, such as extra blueberries, maple syrup, or a sprinkle of lemon zest for that extra burst of citrus flavor.

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Substitutions & Variations

• Flour: If you’re looking to make these pancakes gluten-free, swap out the whole wheat flour for a gluten-free flour blend or oat flour. The oats in this recipe already make it a great choice for gluten-free pancakes, and these substitutions will keep the pancakes light and fluffy.
• Sugar: You can use any type of sweetener you’d like. For a refined sugar-free version, try using maple syrup or coconut sugar.
• Milk: Any dairy-free milk works well here, such as almond, oat, or coconut milk. You can also use regular dairy milk if you’re not avoiding dairy.
• Blueberries: Fresh or frozen blueberries both work perfectly in this recipe. If you’re using frozen, make sure to fold them in gently so they don’t turn the batter blue.
• Lemon: If you’re craving a stronger lemon flavor, you can increase the amount of lemon zest or add an extra tablespoon of lemon juice.

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FAQ

1. Can I use a different egg substitute?
Yes! If you don’t have ground flax seeds, you can use chia seeds as an alternative. Simply mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit until it thickens.

2. Can I make these pancakes ahead of time?
Absolutely! You can make these pancakes ahead of time and store them in the fridge for up to 3 days. To reheat, simply place them in the toaster or on a hot skillet for a few seconds.

3. How can I store leftover pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage—just place a piece of parchment paper between each pancake to keep them from sticking together.

4. Can I make these pancakes without blueberries?
Of course! You can easily swap the blueberries for other fruits like strawberries, raspberries, or even banana slices. For a plain version, simply skip the fruit and enjoy a classic lemon pancake.

5. How can I make these pancakes sweeter?
If you like your pancakes a little sweeter, try adding more sugar to the batter or topping them with extra maple syrup or a sprinkle of powdered sugar.

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These Lemon Blueberry Oat Pancakes are perfect for anyone looking for a healthy, vegan, and dairy-free breakfast that’s still deliciously satisfying. With the bright citrusy zing of lemon and the burst of sweetness from the blueberries, these pancakes are sure to become a staple in your breakfast rotation. Enjoy!

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