Vegan Lemon Blueberry Pancakes (Edit recipe)

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These vegan lemon blueberry pancakes taste like they’re from a restaurant, but you can easily make them from the comfort of your own kitchen. You only need a handful of simple ingredients and 20 minutes. They're topped with a homemade blueberry compote that takes just 5 minutes to make. They are so fresh, sweet, and zesty from the lemons. I partnered with Earth’s Own to create a delicious, fresh, and indulgent breakfast recipe you can enjoy on a cozy Sunday morning, or to enjoy during the week. Earth’s Own Oat Original is so rich and creamy, and so easy to incorporate into any recipe.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

16

Serves: 15

Ingredients

For the Pancakes

2 Tbsp Flaxseed Meal, (2 tbsp ground flaxseeds + 6 tbsp warm water)
0.25 cup Applesauce, Unsweetened
2 cups Oat Milk, Organic, Earth's Own Oat Original original unsweetened, or any other milk of your choice
2 Tbsp Granulated White Sugar
2.25 cups All Purpose Flour, spoon-and-level method
2 tsp Baking Powder
1 tsp Baking Soda
1 whole Lemon Zest, (zest from 1 whole lemon)
1 cup Blueberries, (can use fresh or frozen)

For the Blueberry Compote

0.5 cup Blueberries, (can use fresh or frozen)
1 Tbsp Pure Maple Syrup
1 tsp Water
1 tsp Lemon Juice
1 tsp Cornstarch

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Pancakes

To a small bowl, create your flax egg by mixing together ground flaxseeds and warm water. Let it set for 5 minutes.
To a larger bowl, combine flax eggs, applesauce, oat milk, and sugar and whisk until combined.
Add all-purpose flour, baking powder, baking soda, and the zest of 1 lemon and whisk until just combined. Batter should be slightly clumpy. Fold in blueberries and mix together gently with a spatula.
Heat up a pan on low-medium heat and cook your pancakes, about 1-2 minutes on each side or until the edges are golden brown.

For the blueberry compote

Add all ingredients to a small pot and let simmer on medium-high heat, stirring often to ensure blueberries burst and have a jam-like consistency. Once it comes to a boil, reduce heat to low-medium, and let simmer for a total of 5-10 minutes. Set aside.
Assemble pancakes and top with the homemade blueberry compote.

Notes

Place your pancakes in an airtight container and store in the fridge for up to one week. You can also freeze them for about 2-3 weeks. To reheat, you can put them in the microwave for about 40 seconds, or in the toaster to make them nice and crispy on the outside and soft on the inside!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	119
Fat:	1 g
Carbohydrates:	24 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	99 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.