Name one thing better than a large stack of pancakes on a slow weekend morning? I bet it’s hard! These Lemon Blueberry pancakes are the perfect breakfast or brunch and are light, fluffy, and dairy free!

The light flavor of the blueberry and lemon are a match made in pancake heaven. It’s a great way to spice up the average pancake and you can make them right from scratch in your own kitchen. Serve them right away with fresh blueberries or freeze them for later!

Thanks to JOI Oat Milk these pancakes are luscious and delicious, yet completely dairy free! The oat milk has a slightly sweet flavor and can be mixed up easily to add to the pancake batter. 

Lemon Blueberry Pancakes

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Servings

12 pancakes

Prep Time

5 minutes

Cook Time

10 minutes

Calories

1750

Fluffy. Lemony. Gluten-free. Vegan. And topped with blueberries! Make them and dig in.

Author

JOI Team

Ingredients

• 1 1/2 cup flour (all purpose or Gluten Free 1:1 flour)

• ⅓ cup coconut sugar
• 1 Tablespoons baking powder
• ¼ teaspoon salt

• 1 cup JOI oat milk (or substitute any JOI milk)

• 3 Tablespoons grapeseed oil or other neutral oil
• 1 egg or egg replacement, such as a flax egg
• 1 teaspoon vanilla extract (we love Origin Vanilla!)
• 1 cup blueberries
• Zest of 1 lemon
• Maple syrup for topping

• 1 tablespoon coconut oil or other oil, such as avocado

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Directions

1. Combine all dry ingredients in a large mixing bowl. Whisk.

2. Stir in the wet ingredients until fully incorporated.
3. Stir in blueberries and lemon zest.
4. In a griddle or skillet over medium high heat melt the coconut oil and cook the pancakes.
5. Cook them until small bubbles start to form around the edges and then flip. Cook an additional 1-2 minutes until cooked through.
6. Serve with extra blueberries, lemon zest, and maple syrup.