vegan blueberry pancakes

Vegan Blueberry and Lemon Pancakes

The weekend is most definitely a time for a putting a little more effort into your breakfast, for taking a few moments away from the weekday rush of getting the kids ready for school and yourself ready for work. It’s a time to not have to guzzle down cereal, or chew on burnt toast that you have left forgotten in the toaster while you were fighting (and losing) the battle to get your child’s socks on. You can stop, breath, and enjoy a lazy breakfast. Go on, you’ve earned it.


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I tend to work a fair few weekends, but when I’m not working Pancakes are my go to breakfast, typically for me served with vegan sausage and maybe even hash browns on the side. These vegan blueberry pancakes I probably wouldn’t serve with sausage (I say probably). They are so packed with sweet blueberries and accentuated with a little tartness of lemon that maple syrup, and possibly a little vegan cream are all that is required to accompany them.

Pancakes are so easy to make that it seems like cheating to get such a luxuriant meal with so little effort. All you have to do is whisk the ingredients together, let them rest a little bit and then spoon the batter into a hot pan. And yes, the pan must be hot of you don’t want flat, stodgy pancakes.

Give these a try on your next free weekend. I promise you, you’ll be making them often.

vegan blueberry pancakes

Vegan Blueberry and Lemon Pancakes

Prep Time 5 mins
Cook Time 25 mins
Resting Time 15 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12 Pancakes

Ingredients
  

  • 300 g plain flour
  • ¼ tsp salt
  • 4 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp ground nutmeg
  • 400 ml vegan milk
  • 175 g fresh blueberries
  • The juice and zest of half a lemon
  • A little oil for frying

Instructions
 

  • Put the flour, salt, sugar, baking powder and nutmeg into a mixing bowl and mix together.
  • Gradually pour in the vegan milk, whisking as you go to prevent lumps from forming. Whisk until you have a smooth, thick batter, then stir in the blueberries and the lemon juice and zest. Leave to rest for about 15 minutes.
  • Heat a little oil in a large frying pan. Make sure the pan is quite hot, then spoon in a large spoonful of the batter to create a pancake about 10cm in diameter. Do this a couple more times (I can fit three in my pan) and cook the batch on the one side, on a medium heat, for about 4 minutes.
  • The pancakes will be ready to turn when bubbles have formed on the top side.
  • When the bubbles have formed, gently turn the pancakes over and cook for another 4 minutes, or until they have browned on both sides. You can keep the batches you have finished warm in a low oven while you are cooking the rest.
  • When all the pancakes are done, serve hot with maple syrup and a little vegan cream, if desired.

vegan blueberry pancakes

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