Blueberry and Lemon Pancakes

Just in time for Pancake Day here is a fresh and fruity take on American style pancakes

This tasty version of the perfect breakfast classic uses lemon juice and zest along with fresh blueberries to give a zingy dairy-free treat. Our Head of Marketing Emily has reworked this one after a favourite childhood treat her mum used to make This version also uses flour alternatives making it a dish everyone can enjoy. the only question now is to stack or not to stack?

  • Difficulty: Easy
  • Time: 20 mins
  • Servings: 6
  • Calories: 111
  • Dairy Free
  • Gluten Free
  • No added sugar
  • Source of fibre
  • Sugar alternatives
  • Vegan
  • Vegetarian


For the pancakes

  • 130g oat flour
  • 1/2 tablespoon of baking powder
  • 2 bananas mashed
  • 160ml of plant based milk such as almond
  • 2 tablespoons of melted coconut oil
  • 1 lemon
  • 100g blueberries


Step 1:

Mix the baking powder and oat flour in a bowl till thoroughly combined.

Step 2:

Place everything else apart from the lemon and blueberry in a separate bowl and blend using a stick blender till nice and smooth. Zest the lemon and add it to the wet mix plus a little of the lemon juice, then gradually fold in the dry mixture.

Step 3:

Add a small amount of oil to a heated pan and ladle in a portion of your pancake batter at a time, drop the blueberries evenly into the raw batter before it starts to cook. Cook till golden on each side.

Step 4:

Serve with a spoonful of dairy-free greek yoghurt and a little agave syrup plus a handful of fresh blueberries.


Fancy these?