Oh hi there my pancake-loving readers. Yes, I am sharing another pancake recipe on the blog today because you babes seem to be obsessed with different pancake variations. Considering pancakes are one of my ultimate favorite things to make, I love creating new ways for us to enjoy a stack of cakes.
These Flourless Vegan Blueberry Lemon Pancakes though may be one of my favorites ever.
The fluff factor on these blueberry lemon pancakes is pretty UNREAL for a flourless recipe. After I took a bite I was seriously in shock because it is definitely not easy to make fluffy pancakes. Especially when they are vegan and flourless. Not to mention the flavor bomb of blueberry lemon in your mouth basically screams summer.
I 100% owe all the fluff of these pancakes to my secret ingredient. Well, I guess it isn’t exactly a secret anymore considering I am sharing it with the Internet, ha! But adding carbonation to your pancakes will enhance the fluff factor so much, it is ridiculous!
First of all, I know what you are thinking. “Why is Rachel adding Zevia into her pancakes?”. But it may or may not be the most underrated ingredient you can add. Zevia not only adds an extra oomph to the fluffiness, it also adds a lemon-y flavor that compliments the blueberries beautifully.
These pancakes start off with my go-to oat flour (aka oatmeal food processed into flour), coconut oil, almond milk, chia egg (instructions below) and the star of the show, Zevia. Next I topped off the stack of pancakes with fresh blueberries and a drizzle of peanut butter.
- 2 cups oat flour (I have not tested this with other flour)
- 2 tablespoons coconut oil, melted & cooled
- 1/4 cup Lemon Lime Zevia
- 3/4 cup unsweetened almond milk (another milk works too)
- 1 chia or flax egg (you can use regular egg too, instructions below)
- 1/3 cup cleaned organic blueberries
- Make chia egg by combining 1 tablespoon ground chia (NOT chia seed), 3 tablespoons water and mix in a small bowl and let it sit for 5 minutes or until it takes on a goopy texture similar to raw egg yolk
- In medium bowl, mix together pancake ingredients and let sit for a few minutes to thicken
- Grease a medium skillet with coconut oil or butter
- Heat to medium-high and make sure the skillet or pan is well greased
- Place 2 tablespoons of batter onto the skillet per pancake
- After cooking 2-3 minutes (the pancakes will start to bubble a little on the one side), flip pancake and cook for another 2-3 minutes
- Finally, enjoy with syrup, nut butter and fresh fruit!
Thank you Zevia for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!