Lemon Blueberry Pancakes

On Sundays we eat pancakes. That has been my slogan for the last few months. I find peace in a slow Sunday morning that includes making this really simple recipe.


  • 200 grams flour
  • zest of 1 lemon
  • 2 tsp baking powder
  • 1 tbs coconut sugar
  • pinch of salt
  • 2 eggs (I encourage you to look into how your egg brand cares for their chickens)
  • 250 ml oat milk (Oatly is the best in my opinion)
  • 1 teaspoon vanilla extract
  • blueberries

Put everything except the blueberries in a bowl. Whisk the ingredients together in the the bowl. Heat and grease your pan as you normally would for pancakes. My advice lowish and slow. I cook my pancakes at about a 3 on the dial. I grease my pan with Miyoko vegan butter.

When the pan is hot and ready, pop some batter into the pan. I make my pancakes big so I use two scoops of a 1/3 measuring cup. After the plopping of the batter, drop your delicious blueberries into your pancake batter that is in the pan (pic above). It is hard to tell you how fast your pancake will be ready to flip. I would say about 2-3 minutes. Flip when your pancake looks ready. Cook the blueberry side of the pancake. Blueberry side cooks pretty quick for me.

Once the pancake looks done, put it on a plate and move on to your next pancake.



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