Lemon Blueberry Pancakes
Lemon blueberry pancakes are a healthy breakfast that feels like a treat. Tender, fluffy, and studded with juicy berries in every tasty bite!
Servings: 12 Pancakes
Calories: 158kcal
Ingredients
for the pancakes:
- 1 cup toasted quinoa flour
- 1/2 cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons coconut sugar
- 1 1/4 cup non-dairy milk
- 2 flax eggs 2 tablespoons flaxseed meal + 3 tablespoons water
- 3 tablespoons melted coconut oil
- Zest of 1 lemon
- 1 cup blueberries fresh or frozen, but frozen will turn them more blue!
for the blueberry sauce
- 1 cup blueberries fresh or frozen
- 1/4 cup honey or maple syrup
- 2 teaspoons lemon juice
- 1 tablespoon chia seeds or more depending on desired consistency
Instructions
- Preheat a griddle over medium low heat.
- In a large mixing bowl, whisk together the dry ingredients. Add wet ingredients and mix until a smooth batter forms. Stir in the lemon zest, followed by the blueberries.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle 1/4 cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Transfer to a wire rack and repeat until no batter remains.
- While the pancakes are cooking, add all the sauce ingredients (minus chia seeds) to a small saucepan. Heat over medium and bring the mixture to a boil. Turn down to low and let simmer for 2 - 3 minutes. Remove from heat and stir in the chia seeds. Let sit for 5 - 10 minutes.
- Serve pancakes warm with blueberry sauce and a pat of vegan butter if desired. Enjoy!
Nutrition
Serving: 2g | Calories: 158kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Sodium: 139mg | Potassium: 107mg | Fiber: 2g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 3.4mg | Calcium: 84mg | Iron: 0.9mg