Vegan Blueberry Lemon Buttermilk Pancakes
Yield: 5

Vegan Blueberry Lemon Buttermilk Pancakes

Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
 
The BEST VEGAN Fluffy Buttermilk Pancakes you'll ever have! With blueberries and lemon in every bite and topped with coconut whip cream, maple syrup and a blueberry compote.

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp coconut sugar
  • pinch of salt
  • 2 flax eggs (2 tbsp chia seeds to 6 tbsp of water)
  • 2 cups plant milk I like almond or coconut (unsweetened)
  • 1 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (and an extra handful for the berry compote)
  • 1/2 tbsp vegan butter per pancake

Blueberry Compote

  • handful of fresh blueberries
  • 1-2 tbsp water

Toppings (optional)

  • Maple Syrup
  • Coconut Whip Cream

Instructions

  1. Prep the flax eggs first and place them in the fridge while you get the rest of the ingredients together.

  2. In a large measuring cup, pour almond milk, apple cider vinegar, lemon juice and vanilla extract, mix and let it sit there while you whisk the dry ingredients together. The apple cider and lemon juice in the plant milk will give it a curdle making it a vegan buttermilk.

  3. In a large bowl whisk together all dry ingredients: flour, baking powder, baking soda, salt, and coconut sugar. 

  4. Pour the vegan butter milk in and your flax eggs, and mix with a fork until just combined. You don't want to over mix, it's ok if there are lumps in the batter. Let it sit for 5 minutes. 

  5. Lightly dust your blueberries in some flour and mix them in with the batter.

  6. Heat up some vegan butter on a pancake pan or any fry pan you use to make pancakes. Pour about 1/4 to 1/3 of the pancake batter on the pan and let cook until the top bubbles and the sides are golden brown. Flip and cook for another 2-5 minutes. Repeat this until you're completely through with the batter.

  7. To make the blueberry compote drop a handful of blueberries into a fry pan with 2 tbsp water. Put this on medium heat, and as the blueberries are heating up smash them down with a spatula and release the juices. Once you see the water thicken up you can take it out and top the pancakes right away or serve it up in a small bowl. 

  8. Top pancakes with coconut whip cream, maple syrup, and blueberry compote, serve and enjoy! 

Recipe Notes

  • You can sub all purpose flour for any flour.
  • To have traditional vegan buttermilk pancakes omit the lemon and blueberries.
Tag your photos on Instagram with #neuroticmommy so I can see your healthy creations!

Stay up to date with NeuroticMommy: Instagram Facebook Pinterest Twitter

We are a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.