Lemon Blueberry Pancakes Recipe

This Lemon Blueberry Pancakes Recipe is sure to wake up your taste buds and get your senses going.

Some mornings I find myself craving something a little different than plain old pancakes.

And this recipe does the trick!

Lemon Blueberry Pancakes

A special thanks to Silk for providing this recipe, which makes 6 servings.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon egg replacer
• 1/4 teaspoon salt
• pinch of ground nutmeg
• 1 1/2 cups plain soy yogurt alternative
• 1/4 cup vegetable oil, divided
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons finely grated lemon zest
• 2 teaspoons vanilla extract
• 1 1/2 cups blueberries, divided
• maple syrup

Blueberry Pancakes Recipe Directions:

Step 1: Whisk together flour, baking powder, egg replacer, salt and nutmeg; set aside.

Step 2: In separate bowl, whisk together yogurt alternative, 2 tablespoons oil, sugar, lemon juice, lemon zest and vanilla; stir into flour mixture until just combined (batter will be lumpy).

Let stand for 15 minutes.

Step 3: Heat large, non-stick skillet over medium heat; brush with remaining oil.

Pour 1/4 cup batter per pancake into skillet, leaving space between each pancake.

Add 1 tablespoon blueberries to each pancake.

Step 4: Cook in batches for about 2 minutes, or until bubbles form on the surface; flip and cook for 1-2 minutes, or until golden brown and set in the center.

Wipe skillet between batches.

Store prepared pancakes in warm oven until ready to serve.

Step 5: Serve pancakes with remaining blueberries and maple syrup.

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Yield: 6 servings

Lemon Blueberry Pancakes Recipe

Print

This Lemon Blueberry Pancakes Recipe is sure to wake up your taste buds and get your senses going.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon egg replacer
• 1/4 teaspoon salt
• pinch of ground nutmeg
• 1 1/2 cups plain soy yogurt alternative
• 1/4 cup vegetable oil, divided
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons finely grated lemon zest
• 2 teaspoons vanilla extract
• 1 1/2 cups blueberries, divided
• maple syrup

Instructions

1. Whisk together flour, baking powder, egg replacer, salt and nutmeg; set aside.
2. In separate bowl, whisk together yogurt alternative, 2 tablespoons oil, sugar, lemon juice, lemon zest and vanilla; stir into flour mixture until just combined (batter will be lumpy). Let stand for 15 minutes.
3. Heat large, non-stick skillet over medium heat; brush with remaining oil. Pour 1/4 cup batter per pancake into skillet, leaving space between each pancake.
4. Add 1 tablespoon blueberries to each pancake.
5. Cook in batches for about 2 minutes, or until bubbles form on the surface; flip and cook for 1-2 minutes, or until golden brown and set in the center. Wipe skillet between batches. Store prepared pancakes in warm oven until ready to serve.
6. Serve pancakes with remaining blueberries and maple syrup.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 281Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 262mgCarbohydrates: 43gFiber: 2gSugar: 18gProtein: 4g

Nutrition information isn’t always accurate.