I grew up eating pancakes or waffles almost every single morning of my life, so when my son couldn’t do egg or dairy pancakes and waffles became a challenge. Then my husband couldn’t do gluten and it added another level of difficult to breakfast. These lemon blueberry pancakes are so good and you can’t even tell they are vegan and gluten free! They’re so good, and easy to make. I love to eat them with some vegan butter and maple syrup.
This is the kind of recipe that makes me feel like we can eat “normal” food like everyone else while following our strict dietary requirements for food allergies and intolerance. If you’re looking for a good vegan breakfast recipe, or food allergen safe meals, you’ve come to the right place!
What Makes This Recipe So Great
- Top 9 Allergen Free: This delicious breakfast is free of all of the top 9 allergens! It’s so hard to find a good breakfast that’s dairy and egg free and this one is free of all the top 9.
- Easy To Make: These beauties whip up in a matter of minutes, they are easy, but they taste like a lot of effort was put into them.
- It’s Delicious: When I make these pancakes, I can’t get enough. They’re perfect for a breakfast any morning or a fancy brunch with friends.
Ingredients & How to Substitute
- Dairy Free Milk – I use soy milk, but to keep this top 9 free, rice milk is perfect or any of your favorite dairy free milks.
- Avocado Oil – My favorite oil that is subtle in taste, but you can use any kind of vegetable oil.
- Vanilla
- Lemon Zest & Lemon Juice – These wouldn’t be lemon blueberry pancakes without the lemon! It adds a delicious citrusy flavor.
- Gluten Free Flour Blend – I love to do half an oat flour blend mixd with half of a rice flour blend – typically you can find gluten free flour blends at any kind of larger grocery store like Walmart.
- Sugar – I use coconut sugar, but to keep it top 9 free, use table sugar!
- Baking Powder
- Salt
- Blueberries – The blueberries make this so fun and so delicious.
Some Recipe Tips
I like to make a few bags of the dry mix ahead of time and just save it in my pantry in a ziplock bag. This recipe is already easy to make, but if you already portion out the ingredients beforehand, it makes it even easier and faster! I also like to juice and zest the lemon and freeze it in the needed portion sizes, then just let it sit in some hot water the morning I need it to eliminate that element of the recipe!
Vegan Lemon Blueberry Pancakes
Ingredients
- 1 cup dairy free milk
- 1 tbsp vinegar
- 1 1/2 cups gluten free flour blend I like a mix of an oat flour blend and a rice flour blend
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup avocado oil
- 2 tbsp water
- 1 1/4 tsp vanilla
- 1 tbsp fresh grated lemon zest
- 1 tbsp fresh squeezed lemon juice
- 3/4 cup fresh blueberries
Instructions
- Mix the dairy free milk and vinegar to make your buttermilk and let sit for 5 minutes.
- Mix the dry ingredients together.
- Add the oil, water, vanilla, lemon zest, and lemon juice to the buttermilk and mix well.
- Pour the wet ingredients into the dry and mix until combined.
- Add the blueberries and mix until incorporated.
- Heat a frying pan over medium heat.
- Pour pancake batter into the pan and let cook for a few minutes until bubbles form on the surface, then flip and cook the other side.
- Top with your favorite pancake toppings and enjoy!
