Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Have I ever mentioned how much I love pancakes? First of all, it's the only time in your life as a child you're allowed to eat cake for breakfast and second, with allergies to eggs, the option of having cool omelets, scrambles or egg bakes of any kind for big breakfasts are just a dream. Oh woe is me, I can only have pancakes loaded with chocolate chips and sugar for Sunday breakfast. If you ask me, I think I'm getting the best deal. I was inspired by the blog The First Mess and her post about Lemon Poppyseed Pancakes, which I combined with my favourite basic vegan pancake recipe from Food.com to create this:

  • 1 cup spelt flour
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 4 tbsp baking powder
  • 1/4 tsp salt
  • 2 cups milk
  • 4 tbsp vegetable oil
  • 1 lemon, juice and zest
  • 1/2 cup blueberries

1. Combine all dry ingredients into a large mixing bowl and stir together.


2. Add in the liquid ingredients to the dry ingredients, don't forget the lemon juice, and stir until combined.



3. Grate the lemon rind to as small a zest as you can and mix into the batter.


4. Now for the best part, heat a frying pan to medium heat and add a small dollop of coconut oil to the pan. Drop in your pancake batter and place as many blueberries in them as you like. To help keep all the pancakes warm before serving, turn the oven on to the lowest temperature possible and place your serving dish in the middle. Once you're finished with a round of pancakes, place them on the serving dish and continue onto the next round.



Make sure to serve with all the fixings. If you want to go all out, hand whip some fresh cream and serve with fresh fruit as well.


Now, not only do you feel like an incredibly accomplished person because you made more than a bowl of cereal for breakfast, but you also combined some classic and delicious flavours to put a little twist on a plain ol' pancake. I tend to try different flour combinations with my pancakes, based on what I have in the pantry (which is definitely not that often, I don't eat pancakes every week, nope, not me) and have tried whole wheat and kamut flour in the past with great success. This would be easy to make this gluten-free or vegan by switching out the flours or replacing the dairy milk with a non-dairy alternative.

Do you have a favourite pancake recipe you use? Do you prefer the classic pancake or do you like unique and interesting flavour combinations?

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