Name: Lemon Blueberry Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
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; 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 grapeseed

Lemon Blueberry Pancakes Made With JOI

May 12, 2021| By JOI team

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May 12, 2021| By JOI team

Lemon Blueberry Pancakes Made With JOI

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

Rated 5.0 stars by 1 users

Servings

12 pancakes

Prep Time

5 minutes

Cook Time

10 minutes

Calories

1750

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
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 grapeseed

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Directions

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

For us at JOI, sustainability has always been one of core values (reducing milk carton waste is what brought our co-founder Izzy to the business!). That’s why we wanted to take this Earth Day month opportunity to think about the easy adjustments we can make in one of our favorite places: the kitchen. It’s the heart of the home, and it can (and should!) be ground zero for your more sustainable choices. Read on for four simple swaps to get started with a lower-waste approach in your kitchen, plus three bonus ideas for sustainability devotees ready to take earth-friendly practices to the next level.

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It’s easy to get carried away in the kitchen after digging into grandma’s old recipe book, especially during the holiday season. However, although we believe food is pleasure, we also believe food is nourishment. So, why can’t we enjoy the meals you love, while nourishing your body with good-for-you foods that make you feel great?

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If you’re feeling blue, you may want to try switching up your diet. The foods we eat play a significant role in how we feel, which gives us another reason to prioritize a healthy, nutritious diet for both mental and physical health. A registered dietitian explains the relationship between food and mood.