Last night I started looking up recipes for lemon and blueberry vegan pancakes, no surprise there that I couldn't find one, then I thought of the thug kitchen cookbook I got for Christmas and how there was a oat flour griddle cake recipe that could easily be adapted to more traditional pancakes. This was definitely a guesstimate experiment as I was using all oat flour rather than some whole oats, along with the addition of blueberries and lemon juice, which had the possibility of reacting badly with the bicarb and curdling the whole mixture, luckily this was not the case and the result were light and fluffy pancakes infused with lemon juice and fresh blueberries that were not only delicious but do not leave you feeling sluggish for the rest of the day after you've eaten them!
These pancakes are full of nutritious goodness, meaning they can be enjoyed guilt free, during the week as well as weekends! I don't usually buy berries out of season as they're so expensive but the blueberries were in the reduced section due to their best before date, for a fraction of the price so it seemed silly not to buy them! Also, I did not use lemon zest in this recipe due to the lack of availability of organic unwaxed lemons, but if you can get hold of some then grate in up to a tsp into the pancake mix. The amount of chemicals and treatment to the outside of citrus fruit is ridiculous, so if there is an unwaxed organic option, always go for it, especially if using the rind of the fruit. To make the oat flour I used the milling blade from my nutribullet, however, a normal food processor would also work for this, or you can buy already ground oats and chia seeds.
Ingredients:
- 1 cup oats
- 1 tbsp chia seeds
- 1 tbsp sugar
- 1 tsp cinnamon
- 1 tsp bicarbonate of soda
- 1 1/4 cups soy milk
- 2 tbsp lemon juice (about half a lemon)
- 3/4 cup fresh blueberries
- Vegan butter/ coconut oil for frying
- Soy yogurt, for serving
- Maple syrup, for serving
Method:
- Add the oats, chia seeds, sugar and cinnamon to the food processor and blend until smooth, transfer to a bowl, add the bicarbonate of soda & milk and whisk together well. Leave to thicken for 5 minutes.
- Add the lemon juice & 1/2 cup blueberries and stir again, the mixture should start bubbling.
- Heat a tsp of butter in the pan on a low heat and ladle in a small amount of the mixture to the pan, depending on the size of your pan you should be able to cook 3-4 at once. The pancakes will be ready to flip after 2-3 minutes, when the edges have firmed up and small bubbles appear on the top, after flipping, the pancake will be done when it is slightly firm to the touch, indicating it is cooked all the way through. Transfer to a plate and cook the rest of the batter.
- Top the pancake stack with yogurt, maple syrup and some fresh blueberries, serve up and enjoy!
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