Vegan lemon & blueberries pancakes

Even when I’m not a vegan I really love eating plant based foods as much as I can, and I love making “vegan challenges” for a week or two going fully vegan, I find it’s a great detox, good for the environment , cheap and easy.

So on Sunday morning I was thinking about something good for breakfast, sweet and dessert like, that was of course pancakes and some weeks ago I had found an almond blueberries pancake recipe which was pretty good and fluffy but included eggs and lots of Greek yogurt so I wondered if I could kind of recreate that fluffy and soft texture with only plant based ingredients and well, the result was so good! 

These pancakes have a light lemon flavor, not too sweet and super soft, try them out! I’m pretty sure you won’t be disappointed c:  

Fluffy and vegan lemon &  blueberries pancakes

• Dry ingredients

• ½ cup  whole wheat flour
• ¼ cup sliced almonds
• 2 tsp. raw sugar
• 1 tsp. baking  powder
• ½ tsp.  baking soda

Wet ingredients

• ¼ cup plant based milk ( I used soy)
• ¼ apple sauce
• 1 tsp. vanilla extract
• ½ cup blueberries
• Juice and zest from two key limes or one big lemon

Instructions

• Sift well dry ingredients and mix well
• Place them in a food processor or high speed blender.
• Blend until you can no longer see big almond chunks.
• Add all wet ingredients but the blueberries.
• Heat a nonstick pan with some coconut oil.
• Add some of the batter and stick some of the blueberries in the pancake.
• Cook in low-medium heat until surface looks a little dry, carefully flip and cook. other side for about 2 minutes more.
• Repeat with the rest of the batter .

I served them with sliced almonds, vegan cream cheese and blackberry jam. Enjoy!

Follow me on Instagram!  Miroslava Tamez