These pancakes are sooo yummy! Using oats as a healthier and more nutritional substitute for flour will add extra thickness and fiber, protein, and minerals to your breakfast meal! The combination of blueberries and lemon zest also makes for an incredibly delicious taste!
Blueberry-Lemon Oat Pancakes
Dairy-free, refined sugar-free, egg-free, soy-free, gluten-free
Yield: approx. 6 pancakes
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
2 cups old-fashioned rolled oats
1 cup plant milk
1 small mashed banana
2 tablespoon date or maple syrup
2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
½ cup blueberries
1-2 tablespoons lemon zest
1 tablespoon coconut or vegetable oil, if needed
Date or maple syrup
Crushed hazelnuts or pistachios
In a food processor, pulse the oats into a flour-like consistency. Don’t over-process. You should still be able to see some of the oat grains.
Add the oat “flour”, plant milk, mashed banana, date syrup, cinnamon, vanilla, baking powder, and salt to a large bowl and stir until well-combined.
Preheat a large frying pan over medium to low heat. You can add a little oil to the pan if it is not non-stick. Spoon ¼ cup of the batter onto the pan to make one pancake. Use a spoon to shape the batter into a circle. Let the pancake cook for 2-3 minutes and flip when the top looks a little bubbly and the sides look golden and firm. Cook the other side for another 1-2 minutes. Repeat this until you have used up all the batter.
Top with your desired toppings and enjoy!
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #thelittlechive